Serves: 4
Total Calories: 369

3 cups cornbread stuffing mix
1/2 cup melted butter or margarine
Zest of one orange chopped
1/2 cup currants or raisins soaked in 1 tablespoon brandy
1/2 cup fresh orange juice
1 tablespoon brandy
1/2 cup diced dried apricot
1 small Bartlett pear unpeeled, cored, and chopped
1/2 cup pine nuts toasted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
salt to taste
freshly ground black pepper to taste

1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside.

2. Combine the stuffing mix, butter or margarine, and orange zest in a large bowl. Stir in the currants or raisins, along with the brandy they’ve been soaking in; the orange juice; and the additional tablespoon of brandy. Add all of the remaining ingredients and mix well.

3. Transfer the stuffing to the prepared dish, cover, and bake for 20 to 30 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 4
Total Calories: 369
Calories from Fat: 200

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Cranberry, Maple, and Almond Stuffing
Festive Fig and Bacon Stuffing
Fruited Acorn Squash
Brandy and Orange Stuffing
Wild Rice, Pecan, and Dried Fruit Stuffing
Yam and Raisin Stuffing
Apple and Walnut Stuffing
Pistachio and Apricot Stuffing
Carrot and Onion Stuffing Torte
Bowl O'Cherries Stuffing
Sherried Cornbread Stuffing