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Gallery Cornbread and Pumpkin Challah Stuffing with Dried Fruit Recipe Summary Servings: 12

Ingredients Ingredient Checklist 1 cup (2 sticks) butter, melted, plus more for casserole 1 recipe Cornbread, 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 sage 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

Cook’s Notes If you do not make the pumpkin challah, substitute a rich store-bought brioche or challah.

Gallery Cornbread and Pumpkin Challah Stuffing with Dried Fruit

Recipe Summary Servings: 12

Cornbread and Pumpkin Challah Stuffing with Dried Fruit

Cornbread and Pumpkin Challah Stuffing with Dried Fruit

Cornbread and Pumpkin Challah Stuffing with Dried Fruit

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 1 cup (2 sticks) butter, melted, plus more for casserole 1 recipe Cornbread, 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 sage 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

Directions

Heat oven to 350 degrees. 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.

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.

Cook’s Notes If you do not make the pumpkin challah, substitute a rich store-bought brioche or challah.

Cook’s Notes

If you do not make the pumpkin challah, substitute a rich store-bought brioche or challah.

Reviews (3)

 Add Rating & Review     16 Ratings   5 star values:        3    4 star values:        3    3 star values:        8    2 star values:        1    1 star values:        1

Reviews (3)

Add Rating & Review     16 Ratings   5 star values:        3    4 star values:        3    3 star values:        8    2 star values:        1    1 star values:        1

Add Rating & Review

16 Ratings 5 star values: 3 4 star values: 3 3 star values: 8 2 star values: 1 1 star values: 1

16 Ratings 5 star values: 3 4 star values: 3 3 star values: 8 2 star values: 1 1 star values: 1

16 Ratings 5 star values: 3 4 star values: 3 3 star values: 8 2 star values: 1 1 star values: 1

  • 5 star values: 3 4 star values: 3 3 star values: 8 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       11/29/2008   I made this using dense white bread, and apples instead of figs and it was a huge hit. It was sweet, but still savory. I may add sauteed onions and celery next time too.  

Martha Stewart Member     Rating: Unrated       11/29/2008   I made this using white bread, and added apples, and left out figs, and it was a huge hit.  

Martha Stewart Member     Rating: Unrated       12/24/2007   This is a dish that everyone at Thanksgiving loves, but no one knows what it is..."Can you pass that sweet stuffing?" Then you get to explain what's in it and how you baked the pumpkin challah and the cornbread and everyone gets all impressed:) To make vegetarian I used vegetable stock and added more butter for flavor. Don't try to find pumpkin challah in a store, it's not going to happen. Just take a day to bake it and freeze until you need it.

    Martha Stewart Member

    Rating: Unrated 11/29/2008

I made this using dense white bread, and apples instead of figs and it was a huge hit. It was sweet, but still savory. I may add sauteed onions and celery next time too.

Rating: Unrated

I made this using white bread, and added apples, and left out figs, and it was a huge hit.

Rating: Unrated 12/24/2007

This is a dish that everyone at Thanksgiving loves, but no one knows what it is…“Can you pass that sweet stuffing?” Then you get to explain what’s in it and how you baked the pumpkin challah and the cornbread and everyone gets all impressed:) To make vegetarian I used vegetable stock and added more butter for flavor. Don’t try to find pumpkin challah in a store, it’s not going to happen. Just take a day to bake it and freeze until you need it.

All Reviews for Cornbread and Pumpkin Challah Stuffing with Dried Fruit

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cornbread and Pumpkin Challah Stuffing with Dried Fruit

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest