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Cornbread and Pumpkin Challah Stuffing with Dried Fruit


An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. In particular, Pumpkin Challah adds a warm, spicy aroma to this dressing.

  • Servings: 12

Source: Martha Stewart Living, November 1999


  • 1 cup (2 sticks) butter, melted, plus more for casserole
  • 1 recipe Cornbread, day old, cut into 1-inch cubes
  • 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


  1. 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.

  2. 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.

Cook's Notes

If you do not make the pumpkin challah, substitute a rich store-bought brioche or challah.

Reviews Add a comment

  • irishnyc
    29 NOV, 2008
    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.
  • irishnyc
    29 NOV, 2008
    I made this using white bread, and added apples, and left out figs, and it was a huge hit.
  • woodensandals
    24 DEC, 2007
    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.