Cornbread-Apricot Dressing

Cornbread-Apricot Dressing


  • Cooking spray
  • 1/3 cup butter
  • 1 1/2 cups chopped onion
  • 1/2 cup thinly sliced celery
  • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 1 (16-ounce) package cornbread dressing mix
  • 18 dried apricots, chopped
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Melt butter in a nonstick skillet coated with cooking spray over medium-high heat. Sauté onion and celery 8 minutes or until tender. Stir in broth and cook 2 minutes or until fully heated. Stir in dressing mix and remaining ingredients.

    Divvy the labor: Adults chop and sauté onions and celery; heat chicken broth. Kids snip apricots into pieces with kitchen shears (older kids only); stir in dressing mix.
  • Yield: serves 18 (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 147
Caloriesfromfat per serving: 29%
Fat per serving: 4.6g
Saturated fat per serving: 2.1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 3.2g
Carbohydrate per serving: 22.9g
Fiber per serving: 1.7g
Cholesterol per serving: 9mg
Iron per serving: 1.3mg
Sodium per serving: 478mg
Calcium per serving: 33mg