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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

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.

Sunset NOVEMBER 2010

  • Yield: Serves 10 to 12 (serving size: 3/4 cup)
  • Total:1 Hour, 30 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Cornbread Stuffing with Sage and Dried Fruits recipe

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