Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Cornbread Sourdough Stuffing 3.8 (20) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 4, 2022 Print Rate It Share Share Tweet Pin Email Yield: 1 Stuffs 14-pound turkey Prunes and dried pears add a sweetness to this classic cornbread stuffing. Ingredients 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 Directions 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. Rate it Print