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Cornbread-Apricot Stuffing

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This stuffing is excellent served with ham.

Serves about 8

1 8-inch square pan of cornbread (homemade or from a mix)
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup apricot preserves
1/2 cup chopped pecans
1/2 cup beef broth

Pre-heat oven to 325 F. Crumble cooked cornbread, place in large mixing bowl. In medium skillet, saute celery and onion in butter until onion is tender; stir in preserves and pecans and toss with cornbread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing. Bake at 325 F for 30-45 minutes, until heated through and lightly browned. Serve with smoked ham.


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