Fruit-and-Nut Cornbread Stuffing

To make this stuffing gluten-free, use our cornbread recipe at foodnetwork.com/gfcornbread.
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  • Level: Easy
  • Total: 2 hr
  • Active: 40 min
  • Yield: 6 to 8 servings
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Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the baking dish

1 onion, chopped

2 stalks celery, chopped

1 Gala or Golden Delicious apple, peeled and chopped

Kosher salt and freshly ground pepper

1/4 cup chopped fresh parsley

3 tablespoons finely chopped fresh sage

14 cups cubed cornbread (about 1 1/4 pounds)

1 cup pecans, toasted and chopped

1 cup mixed dried fruit (such as golden raisins, apricots and/or cranberries), chopped if large

4 to 5 cups low-sodium chicken broth

Directions

  1. Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
  2. Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
  3. Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

Cook’s Note

Make the stuffing 2 to 3 days ahead; cover and refrigerate. Reheat at 325 degrees F, covered, until hot, then drizzle with broth or melted butter if it looks dry. Bake, uncovered, a few more minutes until crisp.