Cornbread Stuffing with Fresh and Dried Fruit

Name: Cornbread Stuffing with Fresh and Dried Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Buttery Cornbread; 1/2 cup (1 stick) butter; 4 cups chopped onions; 4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large); 2 cups chopped celery with leaves; 24 pitted prunes, diced (about 10 ounces); 12 dried apricot halves, diced (about 2 ounces); 1 tablespoon fennel seeds; 2 teaspoons coarse kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon dried thyme; 1 cup low-salt chicken broth

Servings: persons

Buttery Cornbread
1/2 cup (1 stick) butter
4 cups chopped onions
4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)
2 cups chopped celery with leaves
24 pitted prunes, diced (about 10 ounces)
12 dried apricot halves, diced (about 2 ounces)
1 tablespoon fennel seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 cup low-salt chicken broth

1
Cut bread lengthwise into 1-inch-wide slices.
2
Place on baking sheet; cover with kitchen towel and let dry overnight.
3
Cut bread slices into 1-inch cubes.
4
Preheat oven to 375F.
5
Butter 13x9x2-inch glass baking dish.
6
Melt butter in heavy large skillet over medium heat.
7
Add onions and saute until translucent, about 10 minutes.
8
Add apples and celery.
9
saute until celery begins to soften, about 10 minutes.
10
Scrape contents of skillet into very large bowl.
11
Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss.
12
Add dried bread cubes and toss until evenly combined.
13
Transfer stuffing to prepared dish.
14
Pour broth evenly over.
15
Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.

544

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.

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 12 ingredients. The key ingredients include: Buttery Cornbread, 1/2 cup (1 stick) butter, 4 cups chopped onions, 4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large), and more.

Yes, Cornbread Stuffing with Fresh and Dried Fruit falls under the General 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!