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Cornbread Sourdough Stuffing


The prunes and dried pears add a sweetness to this classic cornbread stuffing.

  • Yield: Stuffs one 14-pound turkey

Source: Martha Stewart Living, November 1998


  • 6 tablespoons unsalted butter
  • 1 medium onion, cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 2 carrots, peeled, cut into 1/4-inch dice
  • 1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice
  • Basic Cornbread for Stuffing, cut into 1/2 inch cubes
  • 1 day-old 10-ounce sourdough ficelle, cut into 1/2-inch cubes
  • 3 tablespoons finely chopped assorted fresh herbs, such as rosemary, sage, thyme, parsley, and marjoram
  • 1 cup pitted prunes, cut into 1/2-inch dice
  • 5 dried pears, cut into 1/2-inch dice
  • Salt and freshly ground black pepper
  • 1/2 cup Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat


  1. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion, garlic, carrots, and fennel; cook until vegetables are tender, about 10 minutes. Remove from heat.

  2. In a large bowl, combine cornbread and sourdough. Add vegetables, herbs, prunes, and pears; season with salt and pepper.

  3. Melt remaining 4 tablespoons of butter. Add melted butter and turkey stock to stuffing mixture. Toss to combine; let cool.

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