Cornbread Sourdough Stuffing Recipe

Ingredients

6 tablespoons unsalted butter 

1 medium onion, cut into 1/4-inch dice 

2 cloves garlic, minced 

2 carrots, peeled, cut into 1/4-inch dice 

1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice 

Basic Cornbread for Stuffing, cut into 1/2 inch cubes

1 day-old 10-ounce sourdough ficelle, cut into 1/2-inch cubes 

3 tablespoons finely chopped assorted fresh herbs, such as rosemary, sage, thyme, parsley, and marjoram 

1 cup pitted prunes, cut into 1/2-inch dice 

5 dried pears, cut into 1/2-inch dice 

Salt and freshly ground black pepper 

1/2 cup Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat 

Preparation

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.

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