Cornbread Stuffing With Sage And Dried Fruits – a delicious recipe with cornbread, olive oil, white onion, cranberries, apricots, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 350u00b0. 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.
5
Note: Nutritional analysis is per serving.
339
kcal
Calories
17
g
Fat
12
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 qts. cubed day-old cornbread, 2 tablespoons olive oil, 1 large white onion, halved and sliced, 1/2 cup dried cranberries, and more.
Yes, Cornbread Stuffing With Sage And Dried Fruits falls under the Soups & Stews 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.
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