- 2 batches Cranberry and Sage Cornbread
- Two 5-ounce packages mixed dried fruit, such as apricots, pears, peaches, and pitted dried plums
- 8 tablespoons (½ stick) unsalted butter
- 1 large onion, chopped
- 5 celery ribs, cut into ½-inch dice
- 3 tablespoons chopped fresh parsley
- 2 teaspoons crumbled dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon celery seed
- 1½ cups Turkey Stock or canned low-sodium chicken broth, as needed
- Salt and freshly ground black pepper
- 2 large eggs, beaten (optional)
- 1 cup toasted and coarsely chopped hazelnuts
- The day before making the stuffing, bake and cool the cornbreads. Crumble them onto a large baking sheet. Let stand overnight, uncovered, to dry and stale.
- Combine the dried fruit and enough warm water to cover in a medium bowl. Let stand until softened, about 1 hour. Drain well. Cut the fruit into bite-size pieces.
- Melt the butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, until tender, about 10 minutes. Transfer to a large bowl. Add the cornbread, drained fruit, parsley, rosemary, thyme, and celery seed. Stir in enough of the stock to thoroughly moisten the stuffing, about 1½ cups. Season with salt and pepper to taste. Beat the eggs, if using, in a small bowl and stir into the stuffing. Stir in the hazelnuts. Use immediately as a turkey stuffing.