Cornbread Sourdough Stuffing

1 Stuffs 14-pound turkey

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


  • 6 tablespoons unsalted butter

  • 1 medium onion, cut into ¼-inch dice

  • 2 cloves garlic, minced

  • 2 carrots, peeled, cut into ¼-inch dice

  • ½ bulb fennel, ends trimmed, cut into ¼-inch dice

  • Basic Cornbread for Stuffing, cut into 1/2 inch cubes

  • 1 day-old 10-ounce sourdough ficelle, cut into ½-inch cubes

  • 3 tablespoons finely chopped assorted fresh herbs, such as rosemary, sage, thyme, parsley, and marjoram

  • 1 cup pitted prunes, cut into ½-inch dice

  • 5 dried pears, cut into ½-inch dice

  • Salt and freshly ground black pepper

  • ½ 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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