Ingredients
1/4
cup butter
1
large onion, chopped (1 cup)
2
stalks celery, chopped (about 1 cup)
2
Granny Smith apples, chopped (about 3 cups)
2
teaspoons rubbed sage
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
1
bag (16 oz) seasoned cornbread stuffing
1
cup golden raisins
1
cup chopped pecans, toasted
2 1/2
to 3 cups Progresso™ chicken broth (from 32-oz carton)
2
eggs, slightly beaten
Preparation
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 6-10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper; remove from heat.
In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
Bake uncovered 50 to 60 minutes or until well browned.
