Name: Fruited Cornbread Stuffing
Ingredients: 6 cup dry cornbread, crumbled; 2 tsp thyme; 2 tsp sage; 2 tsp minced parsley; 1/4 cup port; 1/2 cup pitted, chopped prunes; 1/2 cup green seedless grapes; 1 cup diced apples; 1 cup minced onion; 1 tbl olive oil; 1 1/2 to 2 cups hot turkey broth; 2 tbl butter, cut into small pieces

Fruited Cornbread Stuffing

Ingredients

6 cups dry cornbread, crumbled
2 tsps thyme
2 tsps sage
2 tsps minced parsley
1/4 cup port
1/2 cup pitted, chopped prunes
1/2 cup green seedless grapes
1 cup diced apples
1 cup minced onion
1 tbl olive oil
1 1/2 to 2 cups hot turkey broth
2 tbls butter, cut into small pieces

Instructions

Preheat oven to 350. In a large bowl, mix cornbread crumbs, thyme, sage and parsley, and set aside. In a saucepan over medium heat, simmer port, prunes, grapes and apples for 5 minutes. in a skillet over medium-high heat, saute onion in the oil until soft but not browned (8 to 10 minutes). add the fruit mixture and onions to the breadcrumbs; mix well. add the 1 1/2 cups broth, and mix well to moisten; For more moist stuffing, add more broth. spoon stuffing into lidded, ovenproof dish. dot surface with butter pieces. Bake 30 minutes. remove lid and bake 10-15 minutes more. To bake stuffing in the bird, stuff cavity loosely, close with skewers and/or twine. remove stuffing from roasted bird before carving. serves 10