← Back to Search Results
American
Cornbread Stuffing with Dried Fruits and Hazelnuts Recipe-3761

Photo by:
Comments: 0
 

Recipe

There is one thing that I have learned about stuffing (call it dressing, if you wish) after making hundreds of Thanksgiving dinners in my annual holiday cooking classes: Keep it basic. Every time I serve something too upscale, I get in trouble. For a traditional stuffing that hits all the right notes, try this cornbread version. The eggs help the stuffing hold together, making for easier serving, but they can be deleted, if you prefer.

Yield: Makes 12 to 16 servings

Ingredients

  • 2 batches Cranberry and Sage Cornbread
  • Two 5-ounce packages mixed dried fruit, such as apricots, pears, peaches, and pitted dried plums
  • 8 tablespoons (½ stick) unsalted butter
  • 1 large onion, chopped
  • 5 celery ribs, cut into ½-inch dice
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons crumbled dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon celery seed
  • 1½ cups Turkey Stock  or canned low-sodium chicken broth, as needed
  • Salt and freshly ground black pepper
  • 2 large eggs, beaten (optional)
  • 1 cup toasted and coarsely chopped hazelnuts

Directions

1. The day before making the stuffing, bake and cool the cornbreads. Crumble them onto a large baking sheet. Let stand overnight, uncovered, to dry and stale.

2. Combine the dried fruit and enough warm water to cover in a medium bowl. Let stand until softened, about 1 hour. Drain well. Cut the fruit into bite-size pieces.

3. Melt the butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, until tender, about 10 minutes. Transfer to a large bowl. Add the cornbread, drained fruit, parsley, rosemary, thyme, and celery seed. Stir in enough of the stock to thoroughly moisten the stuffing, about 1½ cups. Season with salt and pepper to taste. Beat the eggs, if using, in a small bowl and stir into the stuffing. Stir in the hazelnuts. Use immediately as a turkey stuffing.


© 2008 Rick Rodgers

Note from Cookstr's Editors

Nutritional information is based on 16 servings and includes 1/8 teaspoon of added salt per serving. Nutritional information does not include Turkey Stock or Cranberry and Sage Cornbread. For information on Turkey Stock and Cranberry and Sage Cornbread, please follow the links above.

 

Nutritional Information

Nutrients per serving (% daily value)

153kcal (8%)
33mg (3%)
3mg (5%)
84mcg RAE (3%)
245mg
23mg
3g
1g
2g
13g
42mg (14%)
314mg (13%)
4g (21%)
11g (17%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
mexican-everyday Mexican Everyday
by Rick Bayless
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
desserts-4-today Desserts 4 Today
by Abby Dodge
raos-cookbook Rao's Cookbook
by Frank Pellegrino
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?