November 22, 2012
For a twist on the traditional Thanksgiving side dish, try corn bread! Made with dried fruit, this version fits in perfectly with your bird & cranberry.
And in the spirit of corny, I want to say how grateful I am for a wonderful year. Hope you all have a healthy, happy holiday with your loved ones and no one goes hungry.
- 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
- 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.
See full post here: Annabelle Breakey Photography :: Blog2012-11-22.