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

Source: Martha Stewart Living, November 1998
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21
  • jimstoichotmai
    25 NOV, 2016
    Until I baked the whole thing at 325°F for 15 minutes, it didn't taste like stuffing to me. The bread needed to be toasted at least a little, IMO. Great flavor combinations, though.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • rebeccamac
    10 OCT, 2010
    I need a recipe for the sourdough ficelle if possible! Thanks!
    Reply

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