Cornbread and Dried Fruit Dressing
Sweet and savory collide in this delicious Thanksgiving dinner recipe. Cornbread and Dried Fruit Dressing is one of many great Thanksgiving Day stuffing recipes for your next Turkey Day!
Why You'll Love This Recipe
1. It's a Crowd-Pleaser: Cornbread and Dried Fruit Dressing is a guaranteed hit at Thanksgiving dinner. The sweet and savory flavors combine beautifully to create a dish that everyone will love.
2. Easy to Make: This recipe is simple and straightforward, making it perfect for both experienced cooks and beginners. You can whip up a batch in no time, leaving you with more time to spend with loved ones on Thanksgiving Day.
3. Versatile Ingredients: The beauty of this recipe is that you can customize it to your liking. Feel free to add in your favorite dried fruits, nuts, or herbs to make it your own. The possibilities are endless!
4. Perfect Balance of Flavors: The sweetness of the dried fruits pairs perfectly with the savory cornbread, creating a delicious fusion of tastes. It's a unique twist on traditional stuffing that will have everyone coming back for seconds.
5. Leftovers Make Great Meals: If you find yourself with leftovers (which is highly likely), you can enjoy them in a variety of ways. Use the dressing to stuff peppers, top a salad, or even make a sandwich. It's a versatile dish that keeps on giving even after Thanksgiving is over.
Yields6 Cups
Cooking Time30 min
Ingredients
- 4 cups cornbread cubes, dried
- 4 ounces lean Italian turkey sausage, casing removed
- 1 tablespoon canola oil
- 1 cup yellow or white onions, chopped
- 1/4 cup celery, chopped
- 1/4 cup carrots, chopped
- 1 small garlic clove, crushed
- 4 each dried apricots and pitted dried plums, coarsely chopped
- 1/2 teaspoon dried thyme
- 3/4 teaspoon dried sage
- 1/4 tablespoon dried marjoram
- 1 cup fat-free, low-sodium chicken broth
- 1/4 cup fresh parsley, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Canola oil cooking spray
- 1 egg, lightly beaten
Instructions
- Preheat oven to 350 degrees F. Place cornbread cubes in large bowl and set aside.
- In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
- In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)
- Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray large, rectangular baking dish with canola oil cooking spray and transfer dressing to baking dish. Cover dish with foil and set aside.
- Place covered baking dish of dressing in oven. After 15 minutes, remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.
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