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


  1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside.
  2. 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.
  3. 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.
  4. Salt to taste. Freshly ground black pepper to taste.