Cornbread and Pumpkin Challah Stuffing with Dried Fruit
Sara Foster, owner of Foster's Markets in North Carolina, updates the Southern tradition by adding challah to the mix. An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. Sara especially likes to use pumpkin challah, which adds a warm, spicy aroma to the dressing.
- 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
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.