Fruited Cornbread Stuffing

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