Cornbread Stuffing with Dried Fruits and Hazelnuts

Name: Cornbread Stuffing with Dried Fruits and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 ( 1/2 stick) unsalted butter; 1 large onion, chopped; 5 celery ribs, cut into 1/2-inch dice; 3 tablespoons chopped fresh parsley; 2 teaspoons crumbled dried rosemary; 1 teaspoon dried thyme; 1 teaspoon celery seed; 1 1/2 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

Servings: persons

2 batches Cranberry and Sage Cornbread
Two 5-ounce packages mixed dried fruit, such as apricots, pears, peaches, and pitted dried plums
8 tablespoons ( 1/2 stick) unsalted butter
1 large onion, chopped
5 celery ribs, cut into 1/2-inch dice
3 tablespoons chopped fresh parsley
2 teaspoons crumbled dried rosemary
1 teaspoon dried thyme
1 teaspoon celery seed
1 1/2 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

1
The day before making the stuffing, bake and cool the cornbreads.
2
Crumble them onto a large baking sheet.
3
Let stand overnight, uncovered, to dry and stale.
4
Combine the dried fruit and enough warm water to cover in a medium bowl.
5
Let stand until softened, about 1 hour.
6
Drain well.
7
Cut the fruit into bite-size pieces.
8
Melt the butter in a large skillet over medium-high heat.
9
Add the onion and celery and cook, stirring often, until tender, about 10 minutes.
10
Transfer to a large bowl.
11
Add the cornbread, drained fruit, parsley, rosemary, thyme, and celery seed.
12
Stir in enough of the stock to thoroughly moisten the stuffing, about 1 1/2 cups.
13
Season with salt and pepper to taste.
14
Beat the eggs, if using, in a small bowl and stir into the stuffing.
15
Stir in the hazelnuts.
16
Use immediately as a turkey stuffing.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 batches Cranberry and Sage Cornbread, Two 5-ounce packages mixed dried fruit, such as apricots, pears, peaches, and pitted dried plums, 8 tablespoons ( 1/2 stick) unsalted butter, 1 large onion, chopped, and more.

Yes, Cornbread Stuffing with Dried Fruits and Hazelnuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!