Recipe - Fruited Cornbread Stuffing

8 cup Corn Bread Stuffing Mix
Or, or Fresh Made
Cornbread
One half cup Triple sec, warmed
1 tablespoon Unsalted butter
Three fourths cup Pitted Prunes, halved
2 Garlic cloves, thin cut or sliced up
2/3 cup Dried apricots, halved
1 cup Chicken broth

If making your own cornbread, prepare according to your recipe. Cool in pan
on rack to room temperature. Cut into 1" cubes. Place on baking sheet and
bake in preheated 350~ oven for 12 minutes to dry.

Combine prunes and apricots in a bowl. Add warmed triple sec. Heat butter
in a large skillet over low heat. Add onion and garlic; saute 12 minutes or
until very soft. Transfer to a very large bowl. Add corn bread cubes,
chicken broth and fruits along with triple sec. Stuff turkey according to
directions on turkey. Can also be made in a 9x13" greased baking dish.

Bake, covered, in preheated 350~ oven for 3540 minutes. Uncover last 10
minutes of baking for a crispy top.

NOTES : Bill's Notes: I have substituted a #303 can of Delmonte Fruit
cocktail. Drain and reserve syrup. Add chicken broth to measure 1 cup.
Recipe by: P.B. Post Thanksgiving Archives Posted to TNT Prodigy's Recipe
Exchange Newsletter by Bill Spalding billspa@icanect.net on Apr 14, 1997