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Cornbread Stuffing with Sage and Dried Fruits

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 1 hr, 30 mins
Yield Serves 10 to 12 (serving size: 3/4 cup)
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 Information

  • 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

  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.

  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.

  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.

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

  5. Note: Nutritional analysis is per serving.