Cornbread-Apricot Dressing

recipe
Divvy the labor: Adults chop and sauté onions and celery; heat chicken broth. Kids snip apricots into pieces with kitchen shears (older kids only); stir in dressing mix.

Yield:

serves 18 (serving size: 1/2 cup)

Nutritional Information

Calories 147
Caloriesfromfat 29 %
Fat 4.6 g
Satfat 2.1 g
Monofat 1 g
Polyfat 0.1 g
Protein 3.2 g
Carbohydrate 22.9 g
Fiber 1.7 g
Cholesterol 9 mg
Iron 1.3 mg
Sodium 478 mg
Calcium 33 mg

Ingredients

Cooking spray
1/3 cup butter
1 1/2 cups chopped onion
1/2 cup thinly sliced celery
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) package cornbread dressing mix
18 dried apricots, chopped
1/2 cup chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Melt butter in a nonstick skillet coated with cooking spray over medium-high heat. Sauté onion and celery 8 minutes or until tender. Stir in broth and cook 2 minutes or until fully heated. Stir in dressing mix and remaining ingredients.

Note:

December 2001
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