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Cornbread and Pumpkin Challah Stuffing with Dried Fruit

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Cornbread and Pumpkin Challah Stuffing with Dried Fruit

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

Ingredients

Serves 10 to 12

  • 1 cup (2 sticks) butter, melted, plus more for casserole
  • 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

Directions

  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.
From Martha Stewart Living, November 1999

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