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November 5, 2012

From Our Kitchen to Yours: Cornbread Stuffing with Sundried Cherries and Apples

If you are in charge of preparing Thanksgiving dinner for a large number of people, you are not alone. We will deliver 3,500 complete Thanksgiving dinners so we know how to make a lot of meals that are not only healthy but delicious. Before you finish your holiday shopping, check out this recipe that allows you to feed more people with fewer ingredients and less preparation time.

Cornbread Stuffing with Sundried Cherries & Apples
Serves 12

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.

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