Make 2 bags Pepperidge Farm Cornbread stuffing as directed.
Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped.
Add 2 cups peeled, cored, chopped tart green apples. Brown.
Add 2 cups thickly sliced celery stalks. Brown.
Add ground black pepper, garlic powder to taste.
Lightly blend into cornbread stuffing.
Put stuffing in a greased baking dish in 375-degree oven covered until heated through.
Then uncovered ’til crispy on top.
Sounds yum. Monday’s chook will be stuffed with this recipe.
Chook on hold. Tonight is your stuffing and a pork roast.
Great idea. Prob only need half the recipe.
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