Cornbread Stuffing With Apples And Golden Raisins Recipes

APPLE RAISIN DRESSING

Apple Raisin Dressing image

Sweeten traditional cornbread stuffing with apples and raisins - made deliciously moist with Progresso® broth. This is a perfect side dish recipe for the Thanksgiving table.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

1/4 cup butter
1 large onion, chopped (1 cup)
2 stalks celery, chopped (about 1 cup)
2 Granny Smith apples, chopped (about 3 cups)
2 teaspoons rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bag (16 oz) seasoned cornbread stuffing
1 cup golden raisins
1 cup chopped pecans, toasted
2 1/2 to 3 cups Progresso™ chicken broth (from 32-oz carton)
2 eggs, slightly beaten

Steps:

Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
Bake uncovered 50 to 60 minutes or until well browned.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Fat 2, Fiber 5 g, Protein 7 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 900 mg

FRUIT-AND-NUT CORNBREAD STUFFING

Fruit-and-Nut Cornbread Stuffing image

To make this stuffing gluten-free, use our cornbread recipe at foodnetwork.com/gfcornbread.

Provided by Food Network Kitchen

Categories side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the baking dish
1 onion, chopped
2 stalks celery, chopped
1 Gala or Golden Delicious apple, peeled and chopped
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley
3 tablespoons finely chopped fresh sage
14 cups cubed cornbread (about 1 1/4 pounds)
1 cup pecans, toasted and chopped
1 cup mixed dried fruit (such as golden raisins, apricots and/or cranberries), chopped if large
4 to 5 cups low-sodium chicken broth

Steps:

Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

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