Cornbread Stuffing with Fresh and Dried Fruit

Name: Cornbread Stuffing with Fresh and Dried Fruit
Yield: makes 6 servings
Ingredients: Buttery Cornbread (recipe follows); 1/2 cup (1 stick) unsalted butter; 4 cups chopped onions; 4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large); 2 cups chopped celery with leaves; 24 pitted prunes, diced (about 10 ounces); 12 dried apricot halves, diced (about 2 ounces); 1 tablespoon fennel seeds; 2 teaspoons kosher or other coarse salt; 1 teaspoon freshly ground black pepper; 1 teaspoon dried thyme; 1 cup low-sodium chicken broth

November 7, 2012

Buttermilk-enriched cornbread combines with onions, apples, dried apricots, and prunes in this simple and versatile Thanksgiving stuffing. While prep is fairly minimal, take note: You’ll need to dry the bread overnight, so be sure to start this recipe the day before. And if you’d like to offer a vegetarian-friendly option, swap a high-quality vegetable stock for the chicken broth.

Recipe notes

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