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Cornbread-Apricot Dressing

Yield serves 18 (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.