Corn Bread Stuffing

• 2 pkg. Pepperidge Farm corn bread stuffing
• 1 stick butter
• 3 stalks celery
• 3 carrots
• 1 Maui onion
• 2 apples, cut into bite-size pieces
• 1 c. raisins
• juice of 2 lemons
• 1/2 c. orange juice
• 1/2 c. parsley, chopped
• 1 can cream of mushroom soup
• 2 c. chicken stock or bouillon
• 1 c. walnuts
• 2 tsp. pepper
• salt (to taste)

1. Put celery, onion, carrots and 1/4 cup parsley in food processor.
2. Chop coarse.
3. Place butter in large frying pan and saute vegetables.
4. Add corn bread stuffing mix, apples, raisins, creamed soups, lemon and orange juice, walnuts and 1/4 cup parsley.
5. Salt and pepper to taste.
6. Add chicken stock until moist.
7. Cook 20 minutes covered with tinfoil at 300u0b0.
8. Remove foil last 10 minutes.

corn bread stuffing, butter, stalks celery, carrots, onion, apples, raisins, lemons, orange juice, parsley, cream of mushroom soup, chicken, walnuts, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396932 (may not work)