Fruited Cornbread Stuffing

Fruited Cornbread Stuffing


  • 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


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

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