Cornbread Stuffing with Sage and Dried Fruits

Name: Cornbread Stuffing with Sage and Dried Fruits
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Southern
Ingredients: 2 liters cubed day-old cornbread; 118 milliliters chopped dried apricots; 118 milliliters dried cranberries; 2 larges eggs; 2 Tbsps chopped fresh sage leaves; 1 teaspoons kosher salt; 355 milliliters reduced-sodium chicken broth; 2 Tbsps olive oil; 1 large white onion, halved and sliced

Cornbread Stuffing with Sage and Dried Fruits might be just the side dish you are searching for. This recipe serves 10. One serving contains 708 calories, 15g of protein, and 22g of fat. Head to the store and pick up kosher salt, apricots, cranberries, and a few other things to make it today. Thanksgiving will be even more special with this recipe. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. This recipe is typical of Southern cuisine.

Instructions

Preheat oven to 35

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Oven

Spread cornbread on a large rimmed baking sheet.

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Cornbread

Spread

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Baking Sheet

Bake until cornbread is dry and starting to crisp, about 15 minutes, turning pieces over once halfway through; set aside. Keep oven on.

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Cornbread

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Oven

Heat oil, meanwhile, in a large frying pan over medium heat. Cook onion, stirring often, until golden brown and sticky, about 20 minutes.

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Onion

Cooking Oil

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Frying Pan

Transfer to a large mixing bowl.

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Mixing Bowl

Add dried fruit.

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Dried Fruit

Pour in broth, eggs, salt, and sage and mix well to combine.

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Broth

Egg

Sage

Salt

Add cornbread and toss gently just to moisten.

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Cornbread

Transfer mixture to a greased 9- by 13-in. baking dish.

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Baking Pan

Bake stuffing until it feels firm to the touch and the top is starting to brown, about 40 minutes.

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Stuffing

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Oven

Equipment

Ingredients

Servings:

2liters

cubed day-old cornbread 118milliliters

chopped dried apricots 118milliliters

dried cranberries 2larges

eggs 2Tbsps

chopped fresh sage leaves 1teaspoons

kosher salt 355milliliters

reduced-sodium chicken broth 2Tbsps

olive oil 1large

white onion, halved and sliced

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Cornbread can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Brundlmayer Steinmassl Riesling. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 39 dollars per bottle.