Cornbread and Pumpkin Challah Stuffing with Dried Fruit
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Martha Stewart Living, November 1999
- Yield Serves 12
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Ingredients
- 1 cup (2 sticks) butter, melted, plus more for casserole
- 1 recipe Cornbread, day old
- 1 loaf Pumpkin Challah, day old, cut into 1-inch cubes
- 1/2 cup dried apricots, diced
- 1/2 cup dried cranberries
- 1/2 cup dried cherries
- 1/2 cup dried figs, chopped
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh marjoram
- 1 teaspoon salt
- Pinch of freshly ground black pepper
- 2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
Directions
- Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
- Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.
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I made this using dense white bread, and apples instead of figs and it was a huge hit. It was sweet, but still savory. I may add sauteed onions and celery next time too.
I made this using white bread, and added apples, and left out figs, and it was a huge hit.
This is a dish that everyone at Thanksgiving loves, but no one knows what it is..."Can you pass that sweet stuffing?" Then you get to explain what's in it and how you baked the pumpkin challah and the cornbread and everyone gets all impressed:)
To make vegetarian I used vegetable stock and added more butter for flavor.
Don't try to find pumpkin challah in a store, it's not going to happen. Just take a day to bake it and freeze until you need it.