Cornbread-Apricot Dressing

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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 29%
  • Fat: 4.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.2g
  • Carbohydrate: 22.9g
  • Fiber: 1.7g
  • Cholesterol: 9mg
  • Iron: 1.3mg
  • Sodium: 478mg
  • Calcium: 33mg

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

  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.
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