Cornbread Sourdough Stuffing Recipe

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Cornbread Sourdough Stuffing

Recipe Summary

Yield: Stuffs one 14-pound turkey

Ingredients

Ingredient Checklist

6 tablespoons unsalted butter

1 medium onion, cut into 1/4-inch dice

2 cloves garlic, minced

2 carrots, peeled, cut into 1/4-inch dice

1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice

Basic Cornbread for Stuffing, cut into 1/2 inch cubes

1 day-old 10-ounce sourdough ficelle, cut into 1/2-inch cubes

3 tablespoons finely chopped assorted fresh herbs, such as rosemary, sage, thyme, parsley, and marjoram

1 cup pitted prunes, cut into 1/2-inch dice

5 dried pears, cut into 1/2-inch dice

Salt and freshly ground black pepper

1/2 cup Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat

Gallery

Cornbread Sourdough Stuffing

Recipe Summary

Yield: Stuffs one 14-pound turkey

Gallery

Cornbread Sourdough Stuffing

Cornbread Sourdough Stuffing

Cornbread Sourdough Stuffing

Recipe Summary

Yield: Stuffs one 14-pound turkey

Recipe Summary

Yield: Stuffs one 14-pound turkey

Yield: Stuffs one 14-pound turkey

Stuffs one 14-pound turkey

Ingredients

Ingredients

• 6 tablespoons unsalted butter
• 1 medium onion, cut into 1/4-inch dice
• 2 cloves garlic, minced
• 2 carrots, peeled, cut into 1/4-inch dice
• 1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice
• Basic Cornbread for Stuffing, cut into 1/2 inch cubes
• 1 day-old 10-ounce sourdough ficelle, cut into 1/2-inch cubes
• 3 tablespoons finely chopped assorted fresh herbs, such as rosemary, sage, thyme, parsley, and marjoram
• 1 cup pitted prunes, cut into 1/2-inch dice
• 5 dried pears, cut into 1/2-inch dice
• Salt and freshly ground black pepper
• 1/2 cup Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat

Directions

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion, garlic, carrots, and fennel; cook until vegetables are tender, about 10 minutes. Remove from heat.

In a large bowl, combine cornbread and sourdough. Add vegetables, herbs, prunes, and pears; season with salt and pepper.

Melt remaining 4 tablespoons of butter. Add melted butter and turkey stock to stuffing mixture. Toss to combine; let cool.

Reviews (4)

Add Rating & Review

20 Ratings

5 star values:

                                  7

4 star values:

                                  6

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1

Reviews (4)

Add Rating & Review

20 Ratings

5 star values:

                                  7

4 star values:

                                  6

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1

Add Rating & Review

20 Ratings

5 star values:

                                  7

4 star values:

                                  6

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1

20 Ratings

5 star values:

                                  7

4 star values:

                                  6

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1

20 Ratings

5 star values:

                                  7

4 star values:

                                  6

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1

• 5 star values:
• 7
• 4 star values:
• 6
• 3 star values:
• 5
• 2 star values:
• 1
• 1 star values:
• 1

Martha Stewart Member

Rating: 4 stars

11/25/2016

                Until I baked the whole thing at 325°F for 15 minutes, it didn't taste like stuffing to me. The bread needed to be toasted at least a little, IMO. Great flavor combinations, though.  

Martha Stewart Member

Rating: 5 stars

11/16/2011

                This is a fabulous recipe.  The fruit and herbs all mesh and makes the stuffing very moist.  A must have for the holidays.  

Martha Stewart Member

Rating: Unrated

11/24/2010

                I also need recipe for the sourdough ficelle/a have no idea what is this/,I'm not bad cook,and rest of recipe is easy!Thank you!  

Martha Stewart Member

Rating: Unrated

10/10/2010

                I need a recipe for the sourdough ficelle if possible! Thanks!  

Martha Stewart Member

Rating: 4 stars

11/25/2016

                Until I baked the whole thing at 325°F for 15 minutes, it didn't taste like stuffing to me. The bread needed to be toasted at least a little, IMO. Great flavor combinations, though.  

Rating: 4 stars

Rating: 5 stars

11/16/2011

                This is a fabulous recipe.  The fruit and herbs all mesh and makes the stuffing very moist.  A must have for the holidays.  

Rating: 5 stars

Rating: Unrated

11/24/2010

                I also need recipe for the sourdough ficelle/a have no idea what is this/,I'm not bad cook,and rest of recipe is easy!Thank you!  

Rating: Unrated

Rating: Unrated

10/10/2010

                I need a recipe for the sourdough ficelle if possible! Thanks!  

All Reviews for Cornbread Sourdough Stuffing

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cornbread Sourdough Stuffing

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest