Cornbread Dressing with Dried Fruits and Nuts: A Festive and Flavorful Holiday Classic
A comforting fusion of textures and flavors that reinvents classic stuffing for memorable celebrations.
Cornbread Dressing with Dried Fruits and Nuts
If you’re seeking a Thanksgiving or holiday side dish that’s both comforting and a little unexpected, this cornbread dressing with dried fruits and nuts delivers a welcome twist on a classic. With golden cubes of cornbread and French or Italian bread as the hearty base, this dish gets elevated with the addition of savory bacon, sweet dried fruits, crunchy nuts, and aromatic herbs. Each bite is a delightful blend of textures and flavors—making it a festive favorite for any celebration.
Why This Cornbread Dressing is Special
- Sweet and Savory Fusion: The combination of sweet dried fruits and savory, herbed breading creates a layered flavor profile that stands out among traditional stuffings.
- Customizable Texture: Crispy on the outside and moist within, the dish gets extra dimension from chewy fruits and crunchy nuts.
- Family Traditions: Inspired by cherished family recipes, its the perfect way to honor cooking traditions while trying something new.
- Versatile Pairing: Complements roast turkey, ham, or as the understated star of a festive table.
Ingredients You’ll Need
Before you begin, gather the following ingredients for a classic cornbread dressing, plus the unique elementsdried fruits and nuts–that make this recipe shine.
- 1/2 pound thick-cut bacon, cut into 1-inch pieces
- 5 celery stalks, finely diced
- 1 large onion, diced
- 6 cups low-sodium chicken broth
- 1 tablespoon fresh rosemary, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground thyme
- 2 cups dried apricots, halved
- 1 cup dried cherries
- 1 cup prunes, halved
- 1 pound cornbread, cubed and dried (~6 to 8 cups)
- 1 loaf French or Italian bread, cubed and dried (~8 cups)
- 1/2 cup walnuts, chopped (or sub pecans)
- Kosher salt and black pepper, to taste
Tip: For best results, dry the bread cubes a day ahead by leaving them out uncovered, or bake in a low oven at 250°F (120°C) for 30 645 minutes, tossing every 10 minutes until thoroughly dried out.
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
Start by getting your oven ready for baking.
- Cook the bacon.
In a large skillet over medium-high heat, cook bacon pieces until they begin to crisp (about 5 67 minutes). Remove bacon with a slotted spoon to a paper towel-lined plate. Pour off all but about 2 tablespoons of bacon fat from the pan.
- Sauté vegetables.
Reduce heat to medium. Add the diced celery and onion to the skillet and cook, stirring occasionally, until softened (3 4 minutes).
- Add broth, herbs, and dried fruit.
Pour in chicken broth. Stir in the minced rosemary, dried basil, and ground thyme. Add dried apricots, cherries, and prunes. Bring to a gentle simmer and cook for about 5 minutes, allowing the fruit to soften and flavors to blend.
- Combine bread cubes and walnuts.
In a very large mixing bowl, combine the dried cornbread cubes and French bread cubes with the chopped walnuts (or pecans). Toss together gently.
- Add fruit mixture and bacon.
Pour the warm fruit-broth mixture—and then the crisped bacon—over the bread and nut mixture. Toss to combine, making sure the bread soaks up as much flavor as possible. Season with salt and pepper. Taste and adjust seasoning if needed.
- Prepare for baking.
Transfer the dressing mixture into a generously buttered 9×13-inch (or larger) baking dish, pressing down lightly to help it hold together.
- Bake.
Bake uncovered for 20 25 minutes, or until the top is lightly golden and the edges are crisp. Serve hot as the perfect partner to your holiday main course!
Tips for Success
- Dry Your Bread: For the best texture, ensure your bread cubes are thoroughly dried out before assembling the dressing to prevent sogginess.
- Bacon Adds Depth: Cooking vegetables in bacon drippings enhances the savory notes and overall richness.
- Herb Flexibility: Swap fresh rosemary for sage or thyme if you prefer a different aromatic profile.
- Broth Gradually: Add broth a little at a time as you mix, ensuring you reach your desired moistness without oversaturating the bread.
- Customize Your Add-Ins: Try pecans instead of walnuts, or experiment with different dried fruits, such as cranberries or golden raisins.
Ingredient Variations & Substitutions
| Ingredient | Possible Substitutions | Flavor Impact |
|---|---|---|
| Bacon | Butter (for a vegetarian option) | Less smoky, still rich |
| Walnuts | Pecans, pine nuts, or omit | Slightly different crunch and nuance |
| Dried Apricots, Cherries, Prunes | Dried cranberries, raisins, figs, golden raisins | Varying degrees of sweetness and chewiness |
| Rosemary | Sage, parsley, or thyme | Differing herbal notes |
| Chicken Broth | Vegetable broth (for vegetarian), turkey broth | Adjusts depth of flavor |
Make-Ahead & Storage Instructions
- Assemble in Advance: You can mix the entire dressing a day ahead, cover tightly, and refrigerate unbaked. When ready to serve, bake straight from the fridge, allowing a few extra minutes of baking time.
- After Baking: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F, covered with foil to retain moisture.
- Freezing: The uncooked dressing can be frozen. Thaw overnight in the fridge, then bake as directed.
Serving Suggestions
This cornbread dressing is ideal for holiday meals, but it’s equally welcome at Sunday suppers. Pair it with:
- Roast turkey or chicken
- Honey-glazed ham
- Vegetarian mains like stuffed squash or lentil loaf
- Classic Thanksgiving sides: mashed potatoes, roasted sweet potatoes, green beans, cranberry sauce
It also makes a delicious next-day brunch, reheated with a poached egg on top.
What others are reading
Pro Tips & Nutrition
- For a Lighter Option: Use less bacon and broth, or swap in turkey bacon and low-sodium broth.
- Make It Vegetarian: Omit bacon; sauté vegetables in olive oil or unsalted butter, and use vegetable broth.
- Nut Allergies? Simply leave out the walnuts or substitute pumpkin seeds for crunch.
- Estimated Nutrition (per serving): 320 calories, 14g fat, 43g carbs, 7g protein (values approximate—will vary by ingredients used).
Frequently Asked Questions (FAQs)
Q: Do I need to make the cornbread from scratch?
A: Homemade cornbread is wonderful, but high-quality bakery cornbread or store-bought works fine as long as it’s not too sweet. Just ensure it’s thoroughly dried to prevent a mushy dressing.
Q: Can I substitute gluten-free bread?
A: Yes. Use your favorite gluten-free cornbread and bread cubes. The rest of the recipe follows as written.
Q: How do I know when the dressing is done?
A: The top should appear golden and crisp, and the interior will be moist but not soggy. If in doubt, a quick fork-test in the center confirms doneness.
Q: Can I add fresh herbs instead of dried?
A: Absolutely—fresh rosemary, basil, or thyme add brightness and are especially aromatic. Substitute three times the listed amount if using fresh for dried.
Q: My family doesn’t like prunes—can I leave them out?
A: Of course. Swap prunes for dried cranberries, raisins, or use only apricots and cherries. The recipe is flexible to taste preferences.
Final Tips for an Unforgettable Holiday Side
This cornbread dressing celebrates nostalgia and innovation, blending familiar flavors with unexpected add-ins for a dish that will be requested by your family year after year. Whether you make it exactly as written or adapt it to your tastes, its fusion of savory, sweet, and nutty makes every bite feel special. Happy cooking, and may your table be abundant and joyful!
References
- https://www.eatyourbooks.com/library/recipes/2857456/cornbread-dressing-with-dried-fruits
- https://www.thepioneerwoman.com/food-cooking/recipes/a34575852/cornbread-dressing-with-dried-fruits-and-nuts-recipe/
- https://tastesbetterfromscratch.com/cornbread-stuffing/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11893/thanksgiving-dressing-recipe/
- https://www.businessinsider.com/the-best-stuffing-recipes-from-your-favorite-chefs-review
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44639764/stuffing-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g62543470/walnut-recipes/
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