Best Challah Cornbread Dried Fruit Stuffing Recipes

Cornbread and Pumpkin Challah Stuffing with Dried Fruit image

Provided by Martha Stewart

Number Of Ingredients 12

1 cup (2 sticks) butter, melted, plus more for casserole
1 recipe Cornbread, day old, cut into 1-inch cubes
1 loaf Pumpkin Challah, day old, cut into 1-inch cubes
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup dried cherries
1/2 cup dried figs, chopped
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 teaspoon salt
Pinch of freshly ground black pepper
2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat

Steps:

Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

CHALLAH CORNBREAD DRIED FRUIT STUFFING image

Yield 12 people

Number Of Ingredients 17

Ingredients
Serves 10 to 12
1 cup (2 sticks) butter, melted, plus more for casserole
Cornbread, day old, cut into 1-inch cubes
1 loaf Pumpkin Challah, day old, cut into 1-inch cubes
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup dried cherries
1/2 cup dried figs, chopped
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 teaspoon salt
Pinch of freshly ground black pepper
2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
Directions
Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

Steps:

Directions Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine. Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.