Cornbread Stuffing with Sage and Dried Fruits

Cornbread Stuffing with Sage and Dried Fruits
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Serves 10 to 12 (serving size: 3/4 cup) Total Time 1 hr 30 mins
Instead of the customary cornbread-stuffing flavors of chile, cheese, and corn, we've used caramelized onions and chopped dried fruits. The sweetness of the final product will depend on the cornbread recipe you use; we like Savory or Sweet Cornbread, which gives you the choice.

Ingredients

 2 qts. cubed day-old cornbread
 2 tablespoons olive oil
 1 large white onion, halved and sliced
 1/2 cup dried cranberries
 1/2 cup chopped dried apricots
 1 1/2 cups reduced-sodium chicken broth
 2 large eggs
 1/2 teaspoon kosher salt
 2 tablespoons chopped fresh sage leaves

Nutrition Facts

Servings Serves 10 to 12 (serving size: 3/4 cup)

Amount Per Serving
Calories 185Calories from Fat 31
% Daily Value *
Total Fat 6.4g10%
Saturated Fat 1.5g8%
Cholesterol 42mg15%
Sodium 368mg16%
Total Carbohydrate 30g10%
Dietary Fiber 1.6g7%
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Preheat oven to 350°. Spread cornbread on a large rimmed baking sheet. Bake until cornbread is dry and starting to crisp, about 15 minutes, turning pieces over once halfway through; set aside. Keep oven on.

Step 2
2

Heat oil, meanwhile, in a large frying pan over medium heat. Cook onion, stirring often, until golden brown and sticky, about 20 minutes. Transfer to a large mixing bowl. Add dried fruit.

Step 3
3

Pour in broth, eggs, salt, and sage and mix well to combine. Add cornbread and toss gently just to moisten. Transfer mixture to a greased 9- by 13-in. baking dish.

Step 4
4

Bake stuffing until it feels firm to the touch and the top is starting to brown, about 40 minutes.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 2 qts. cubed day-old cornbread
 2 tablespoons olive oil
 1 large white onion, halved and sliced
 1/2 cup dried cranberries
 1/2 cup chopped dried apricots
 1 1/2 cups reduced-sodium chicken broth
 2 large eggs
 1/2 teaspoon kosher salt
 2 tablespoons chopped fresh sage leaves

Directions

Step 1
1

Preheat oven to 350°. Spread cornbread on a large rimmed baking sheet. Bake until cornbread is dry and starting to crisp, about 15 minutes, turning pieces over once halfway through; set aside. Keep oven on.

Step 2
2

Heat oil, meanwhile, in a large frying pan over medium heat. Cook onion, stirring often, until golden brown and sticky, about 20 minutes. Transfer to a large mixing bowl. Add dried fruit.

Step 3
3

Pour in broth, eggs, salt, and sage and mix well to combine. Add cornbread and toss gently just to moisten. Transfer mixture to a greased 9- by 13-in. baking dish.

Step 4
4

Bake stuffing until it feels firm to the touch and the top is starting to brown, about 40 minutes.

Step 5
5

Note: Nutritional analysis is per serving.

Cornbread Stuffing with Sage and Dried Fruits
IngredientsDirections

Read More