Cornbread, Nut, and Dried Fruit Stuffing
Original Kaboose.com recipe and photography by Wendy Kalen
Average User Rating:
This is a stuffing kids and adults alike can agree on. It's a little savory, a little sweet, colorful, and scrumptious!
Ingredients
- 1/2 cup pistachios
- 1/2 cup slivered almonds
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 1 teaspoon dried rosemary, crushed
- 3/4 cup chicken broth, or water, divided
- 1/2 cup dried apricots, chopped
- 1/2 cup raisins
- 1/2 cup dried cherries
- One 1-pound bag cornbread stuffing
Cooking Instructions
- Heat oven to 350 degrees F. On a sided cookie sheet, toast pistachios, almonds, and pecans about 6 minutes, or until lightly toasted and fragrant.
- In a large pot heat olive oil over medium heat. When it simmers, add onions and cook about 5 minutes, or until transparent. Add rosemary and stir. Add 3/4-cup broth, apricots, raisins, and cherries. Cover and cook on medium to low heat about 7 minutes or until fruit has absorbed the liquid. Remove from heat.
- Add stuffing mix and nuts, and stir until are combined. Mix in water or broth and butter according to manufacturer's directions on the stuffing package.
Substitution(s)
- Any single nut or combination would be fine to substitute for the ones called for in the recipe
- Any dried fruit or combination would be fine to substitute for the ones called for in the recipe
- 1 tablespoon fresh rosemary can be substituted for the dried rosemary
Make-Ahead
This can be made 2 days ahead. If you are going to stuff a turkey with it, then make sure to bring the stuffing to room temperature before putting it in the turkey.
Nutrition Facts
Servings per Recipe:
12
little less than a cup
10 minutes
Cooking Time:
20 minutes
Ready In:
30 minutes
Servings:
12
How kids can help
- Mix the ingredients into the stuffing
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