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Cornbread Sourdough Stuffing

Christmas Cookbook 2003

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
Cornbread, 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

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.
In a large bowl, combine cornbread and sourdough. Add vegetables, herbs, prunes, and pears; season with salt and pepper.
Melt remaining 4 tablespoons of butter. Add melted butter and turkey stock to stuffing mixture. Toss to combine; let cool.

ksartgirl

16 Nov, 2011
This is a fabulous recipe. The fruit and herbs all mesh and makes the stuffing very moist. A must have for the holidays.
Kucharz

24 Nov, 2010
I also need recipe for the sourdough ficelle/a have no idea what is this/,I'm not bad cook,and rest of recipe is easy!Thank you!
rebeccamac

10 Oct, 2010
I need a recipe for the sourdough ficelle if possible! Thanks!