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Categories:Viewed: 38 - Published at: 5 years ago
Ingredients
- 2 qts. cubed day-old cornbread
- 2 tablespoons olive oil
- 1 large white onion, halved and sliced
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apricots
- 1 1/2 cups reduced-sodium chicken broth
- 2 large eggs
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh sage leaves
Method
- Preheat oven to 350°. Spread cornbread on a large rimmed baking sheet. Bake until cornbread is dry and starting to crisp, about 15 minutes, turning pieces over once halfway through; set aside. Keep oven on.
- Heat oil, meanwhile, in a large frying pan over medium heat. Cook onion, stirring often, until golden brown and sticky, about 20 minutes. Transfer to a large mixing bowl. Add dried fruit.
- Pour in broth, eggs, salt, and sage and mix well to combine. Add cornbread and toss gently just to moisten. Transfer mixture to a greased 9- by 13-in. baking dish.
- Bake stuffing until it feels firm to the touch and the top is starting to brown, about 40 minutes.
- Note: Nutritional analysis is per serving.
