Apple Pecan Cornbread Dressing

1 (9x9in) pan cornbread (2 Jiffy boxes), cooked and cut into small cubes **
1 package herb seasoned dry stuffing mix
2 T fresh parsley, chopped
½ tsp ground ginger
½ tsp salt
1 c onion, diced + (2-3 T butter) for sautéing
½ c craisins
½ c golden raisins
1 ½ c apples, chopped into small bite size pieces (do not use green-too tart!)
1 c apple juice
1 c chicken broth
3 eggs, beaten

Set oven to 350 degrees (spray a 3 quart casserole dish)
Melt butter in pan, sauté onion till tender
In large bowl combine every ingredient in the above listed order. Spoon into casserole dish
Bake for 30-35 min (top will be lightly browned)

*Can also put into crockpot on high for 3-4 hours stirring every hour

**Gluten Free Buttermilk Cornbread

1/2 cup dairy free butter (Earth Balance)
2/3 cup sugar
2 eggs
1 cup almond milk "soured" with 1 T of lemon juice or vinegar (let stand for 5min)
1/2 tsp baking soda
1 cup cornmeal
1 cup gluten-free flour blend
1/2 tsp salt (heaping if using gluten free blend)

1. Preheat oven 375

2. melt butter in large skillet, remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30-40min or until toothpick inserted comes out clean.