Sautéed Apricot Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 50 min


1/4 cup; butter or margarine

1 cup; chopped celery

1 cup; chopped onion

3/4 cup; chopped dried apricots

1 cup; chicken broth

1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

1/2 cup; chopped pecans

3/4 cup; orange juice


  1. Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
  2. Place the butter or margarine in a large skillet, and melt over medium heat. Add the celery, onion, and apricots and sauté for about 5 minutes, or until the vegetables are tender. Add the chicken broth and heat for 2 minutes. Set aside.
  3. Combine the stuffing mix and pecans in a large bowl. Stir in the apricot mixture and the orange juice, mixing well.
  4. Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
  5. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.