Herbed Cornbread Dressing with Dried Fruit

Prep Time: 15 min
Cooking Time: 35 min
Serving Size: 8-10 servings

Ingredients:

2 (6 oz) packages Martha White® Cotton Country™ Cornbread Mix, prepared according to package directions
OR 2 ( 6 oz) packages Martha White® Buttermilk Cornbread Mix, prepared according to package directions
1/2 cup butter
1 cup chopped celery
1/2 cup chopped onion
6 ounces dried apricots, coarsely chopped
1/3 cup sweetened dried cranberries
1/4 cup chopped fresh parsley
1-1/2 teaspoons dried sage
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1-1/2 cups chicken broth

Preparation Directions:

1. Preheat oven to 375°F. Grease shallow 2-1/2 qt. baking dish or pan. Coarsely crumble prepared cornbread; place crumbles in large bowl.

2. In large skillet, cook onions and celery over medium-high heat until vegetables are tender, stirring occasionally. Add vegetable mixture and all remaining ingredients to cornbread; mix well, stirring gently so cornbread does not crumble completely. Spoon into greased baking dish.

3. Bake at 375°F for 30 to 35 minutes or until golden-brown.

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