Serves: 8
Total Calories: 221

1/4 cup butter or margarine
1 cup chopped celery
1 cup chopped onion
3/4 cup chopped dried apricot
1 cup chicken broth
6 cups cornbread stuffing mix
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 dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 221
Calories from Fat: 94

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Applesauce Cornbread Stuffing
Cranberry Stuffing
Carrot and Raisin Stuffing
Wheat Germ 'N' Honey Stuffing
Apple, Sunflower Seed, and Watercress Stuffing
Triple Citrus Stuffing
Sauteed Apricot Stuffing
Dried Fruit Compote Stuffing
Spicy Artichoke Stuffing
Crunchy Mushroom Stuffing
Four Onion Stuffing
Sun-Dried Tomato and Pine Nut Stuffing
Toasting Nuts