- 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
- calories 185
- caloriesfromfat 31 %
- protein 3.5 g
- fat 6.4 g
- satfat 1.5 g
- carbohydrate 30 g
- fiber 1.6 g
- sodium 368 mg
- cholesterol 42 mg
How to Make It
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.
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.
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.
Bake stuffing until it feels firm to the touch and the top is starting to brown, about 40 minutes.
Note: Nutritional analysis is per serving.