Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
1 Hour 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.

How to Make It

Step 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

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

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

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

Step 5

Note: Nutritional analysis is per serving.

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