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

Martha Stewart Living, November 1998

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Recipe Summary

Yield:
Stuffs one 14-pound turkey
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (4)

20 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/25/2016
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.
Rating: 5 stars
11/16/2011
This is a fabulous recipe. The fruit and herbs all mesh and makes the stuffing very moist. A must have for the holidays.
Rating: Unrated
11/24/2010
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!
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Rating: Unrated
10/10/2010
I need a recipe for the sourdough ficelle if possible! Thanks!
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