Cornbread Stuffing with Sage and Dried Fruits
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.
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1 Hour, 30 Minutes
- Calories: 185
- Calories from fat: 31%
- Protein: 3.5g
- Fat: 6.4g
- Saturated fat: 1.5g
- Carbohydrate: 30g
- Fiber: 1.6g
- Sodium: 368mg
- Cholesterol: 42mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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