Brandy and Orange Stuffing

Servings: 4

Prep Time: 30 min

Cook Time: 20 to 40 min


1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

1/2 cup; melted butter or margarine

Zest of one orange, chopped

1/2 cup; currants or raisins, soaked in 1 tablespoon brandy

1/2 cup; fresh orange juice

1 tablespoon; brandy

1/2 cup; diced dried apricots

1 small Bartlett pear, unpeeled, cored, and chopped

1/2 cup; pine nuts, toasted

1/2 teaspoon; ground cinnamon

1/4 teaspoon; ground nutmeg

1/4 teaspoon; ground allspice


  • Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside.
  • Combine the stuffing mix, butter or margarine, and orange zest in a large bowl. Stir in the currants or raisins, along with the brandy they've been soaking in; the orange juice; and the additional tablespoon of brandy. Add all of the remaining ingredients and mix well.
  • Transfer the stuffing to the prepared dish and cover. Bake on middle rack of preheated 325°F oven for 20 to 30 minutes until internal temperature reaches 165°F. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.
  • Salt to taste. Freshly ground black pepper to taste.