Cornbread Stuffing with Sundried Cherries & Apples
1 – 12 oz. Package Cornbread Stuffing Mix (no seasoning)
½ Stick Butter
½ cup Chopped Onion
½ cup Fine Dice Celery
½ cup Fine Dice Carrot
1 tbls. Chopped Fresh Sage
½ cup Sundried Cherries
½ cup Dried Apples (diced)
4 cups Low-Sodium Chicken Broth
Preheat oven to 350 degrees.
Empty contents of cornbread stuffing mix into a large bowl. Add cherries, apples, and sage. Mix together and set aside.
Heat a 2-quart stock pot to medium heat. Add butter, onions, celery and carrots. Sauté for 5 minutes or until vegetables are tender. Add chicken broth and bring to a boil.
Add the stock and vegetables to the stuffing mix and dried fruit. Mix well.
Place mixture into a greased pan, cover with parchment paper and then cover with aluminum foil.
Bake at 350˚ for 30 minutes. Remove the foil and paper and cook uncovered for 10 minutes, or until golden brown.