Recipe courtesy of Sharon Asker

Cranberry Apricot Dressing

This recipe takes advantage of traditional holiday dried fruits and nuts. Fresh-baked cornbread really adds to this recipe.
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  • Yield: Serves 6-8
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1 cup chopped sweet onion

1 cup chopped celery

2 Tbs. butter

6 oz. fresh cornbread cubes

6 oz. fresh wheat bread cubes

6 oz. fresh sourdough bread cubes

2 tsp. sage

1/4 tsp salt

1/8 tsp white pepper

1/2 cup dried apricots, diced

1/4 cup dried cranberries

1/2 cup chopped walnuts

1/4 cup butter, melted, plus 1 2 TBS

1/2 cup dry white wine

1/2 cup vegetable or chicken broth


  1. Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts.
  2. Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat.
  3. Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.