Cornbread Stuffing with Dried Fruit and Fennel

Cornbread Stuffing with Dried Fruit and Fennel
Photo by Scott Phillips


  • 2 large eggs, lightly beaten
  • One 14- to 16-oz. loaf freshly baked cornbread, cooled completely
  • 2 Tbs. chopped fresh thyme
  • ½ cup raisins
  • Kosher salt
  • 1-½ cups chopped fennel bulb
  • ½ cup coarsely chopped dried pears
  • + 8 more ingredients
    • 2 cups turkey or chicken broth, more as needed
    • 2 tsp. fennel seeds, toasted in a dry skillet for 2 to 3 minutes until fragrant and lightly crushed
    • 2 Tbs. melted unsalted butter or extra virgin olive oil, more as needed
    • 1-½ cups chopped celery
    • Ground black pepper
    • 2 cups chopped onion
    • ¼ cup chopped fresh parsley
    • Vegetable oil or cooking spray, for baking dish

Break the cornbread into roughly 3/4-inch chunks. You should have about 8 to 10 cups. Set aside. Melt the 2 Tbs. of butter or heat the 2 Tbs. olive oil in a large covered skillet over medium-low heat. Add the onions, celery, and chopped fennel and cook, stirring occasionally, until they're slig...

View full recipe at Fine Cooking


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