Cornbread-Apricot Dressing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup butter 
• 0.5 cup celery thinly sliced
• 16 ounce cornbread dressing mix 
• 18  apricots dried chopped
• 31.5 ounce less-sodium chicken broth fat-free canned
• 0.5 cup parsley fresh chopped
• 1 tablespoon rosemary fresh finely chopped
• 1.5 cups onion chopped
• 0.3 teaspoon salt 

Equipment

• frying pan

Directions

1. Melt butter in a nonstick skillet coated with cooking spray over medium-high heat. Saut onion and celery 8 minutes or until tender. Stir in broth and cook 2 minutes or until fully heated. Stir in dressing mix and remaining ingredients.