Instructions: 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.

2 In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.

3 In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.

4 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

NOTES : Savory, yet sweet this cornbread dressing will satisfy anyones appetite. 2 teaspoons dried parsley flakes can be substituted for fresh parsley.

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