Cornbread Stuffing with Sage and Dried Fruits
Photo: Annabelle Breakey; Styling: Karen Shinto
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.
This recipe, and others like it, can be found in the article “33 Classic Thanksgiving Side Dishes.”
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
