Categories: Stuffing- dressing
Ingredients
- Vegetable oil spray
- 1 cup apple cider
- 1/2 lb. dried apricots
- 1/2 lb. pitted prunes
- 10 to 12 cups coarsely crumbled stale
- cornbread
- 1 large onion, chopped
- 2 ribs celery, split lengthwise, then chopped
- 1 1/2 tsp. dried basil
- 1 Tbsp. dried leaf sage (not ground) crumbled
- 2 tsp. dried thyme
- 2 sweet-tart apples, peeled, cored and coarsely chopped
- Salt and ground black pepper
- 1 3/4 to 2 1/4 cups vegetable broth
- 3 Tbsp. butter
- 2 eggs
Directions
- Heat oven to 325 degrees. Coat 2 rimmed baking sheets with vegetable oil spray.
- In a small saucepan, bring the apple cider to a boil.
- Place the apricots and prunes in a small, heat-safe bowl. Pour the boiling-hot cider over them and let them soak.
- Spread the crumbled cornbread in a single layer on each baking sheet. Bake the cornbread until it is quite dry, but not browned, 20 to 25 minutes. Transfer to a large bowl.
- Add the onion, celery, basil, sage, thyme, apples, salt and pepper to taste to the bowl.
- Drain the apricots and prunes, reserving the cider. Coarsely chop the fruit and add it to the cornbread mixture.
- Add enough broth to the reserved apple cider to equal 2 1/2 cups.
- In a small saucepan, combine the stock-cider mixture with the butter over medium heat. When the butter melts, pour the liquid over the cornbread mixture and mix well. Taste and adjust seasoning. Mix in eggs. If mixture seems dry, add as much of the remaining broth as needed.
- Use to stuff a bird or transfer to a well-greased baking dish and bake at 325 degrees for 1 hour.
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makes 12 cups