Best Fruit And Nut Cornbread Stuffing Recipes

Fruit-and-Nut Cornbread Stuffing image

Provided by Food Network Kitchen

Categories side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the baking dish
1 onion, chopped
2 stalks celery, chopped
1 Gala or Golden Delicious apple, peeled and chopped
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley
3 tablespoons finely chopped fresh sage
14 cups cubed cornbread (about 1 1/4 pounds)
1 cup pecans, toasted and chopped
1 cup mixed dried fruit (such as golden raisins, apricots and/or cranberries), chopped if large
4 to 5 cups low-sodium chicken broth

Steps:

Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

Cornbread for Fruit-And-Nut Cornbread Stuffing image

Provided by Food Network Kitchen

Categories side-dish

Time 3h10m

Yield 14 cups

Number Of Ingredients 9

4 tablespoons unsalted butter, melted, plus more for the dish
3 cups yellow cornmeal (not coarsely ground)
1/4 cup sugar
1 cup hot water
1 1/2 cups buttermilk
3 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt

Steps:

Preheat the oven to 450 degrees F. Butter a 9-by-13-inch baking dish; set aside. Combine 1 cup cornmeal and the sugar in a large bowl. Add the hot water and whisk to combine. Let stand 5 minutes.
Whisk the buttermilk, eggs, baking powder and baking soda in a medium bowl, then whisk into the cornmeal mixture until smooth. Add the remaining 2 cups cornmeal and 2 teaspoons salt and whisk to combine. Stir in the melted butter (the batter will be runny).
Pour the batter into the prepared baking dish and bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool 30 minutes in the pan, then turn out onto a rack and let cool completely, about 2 hours. Wrap in plastic wrap and let sit at room temperature until ready to use, up to 2 days. Cut into cubes before making Fruit-and-Nut Cornbread Stuffing.