Christina’s Thanksgiving Dressing
8-10 cups cornbread (2 Jiffy cornbread mixes cooked in 8×8 containers), cubed
½ to 1 lb butter to taste
1/2 onion chopped
8 stalks celery, chopped
½ lb mushrooms, chopped
1 large apple, chopped
1-2 tsp thyme
Salt & pepper to taste
½ c. parsley, chopped
1 c. pecans or walnuts
1 c. dried apricots or cranberries, chopped
4 c. chicken stock
Melt 2-3 sticks butter in large pan and sauté onion, celery and mushrooms. Add herbs and spices, nuts and fruit. Add bread cubes. Gradually add butter and chicken stock to moisten the mixture. Adjust seasonings to taste. Bake at 350 for 45 minutes until crispy on top.
Can make night before and store in refrigerator. Take out in a.m. and allow to set at least an hour before cooking. Top with extra broth before cooking.