Cornbread and Dried Fruit Dressing
Sweet and savory collide in this delicious Thanksgiving dinner recipe. Cornbread and Dried Fruit Dressing is one of many great Thanksgiving Day stuffing recipes for your next Turkey Day!
Cooking Time30 min
- 4 cups cornbread cubes, dried
- 4 ounces lean Italian turkey sausage, casing removed
- 1 tablespoon canola oil
- 1 cup yellow or white onions, chopped
- 1/4 cup celery, chopped
- 1/4 cup carrots, chopped
- 1 small garlic clove, crushed
- 4 each dried apricots and pitted dried plums, coarsely chopped
- 1/2 teaspoon dried thyme
- 3/4 teaspoon dried sage
- 1/4 tablespoon dried marjoram
- 1 cup fat-free, low-sodium chicken broth
- 1/4 cup fresh parsley, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Canola oil cooking spray
- 1 egg, lightly beaten
- Preheat oven to 350 degrees F. Place cornbread cubes in large bowl and set aside.
- In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
- In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)
- Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray large, rectangular baking dish with canola oil cooking spray and transfer dressing to baking dish. Cover dish with foil and set aside.
- Place covered baking dish of dressing in oven. After 15 minutes, remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.