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Ingredients |
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1 Cup (2 sticks) butter, melted, plus more for casserole
Corn Bread, 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
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
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Instructions |
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1. Heat oven to 350º. 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.
2. 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. |
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