Apricot Corn Bread Dressing

Ingredients

• 7 1/2 cups water
• 8 t bouillon, chicken-flavor instant
• 3 oz (2 cups) noodles, uncooked medium
• 1/2 cup apricots, dried, cut-up
• 1 cup celery, chopped
• 1/4 cup butter
• 1 t thyme leaves, dried
• 1 (8 oz) pkg Acorn bread stuffing mix
• 1/4 cup pecans, toasted and chopped

Preparation

• In large saucepan, over high heat, bring 6 cups water and 6 teaspoons bouillon to a boil.
• Add noodles and apricots; cook until tender, about 8 minutes. Drain.
• In medium saucepan, cook celery and mushrooms in butter until crisp-tender.
• Stir in remaining 1 1/2 cups water and 2 teaspoons bouillon and thyme; cook and stir until bouillon dissolves.
• In large bowl, combime stuffing, pecans, noodle and celery mixtures. Spoon into 2 quart casserole; cover.
• Bake in preheated 325 degree F oven 30 minutes or until hot.

Notes

• I believe we may have devised this one while on UpwardWay^?.
• Does Acorn bread stuffing mix still exist?

-- FloydPerryThistle - 30 Aug 2003