Cornbread stuffing is a holiday side dish straight from the South and is only made better by ingredients from Liberty Heights Fresh. I’m adding my own twist here with lots of dried cherries and apricots as well as fresh pomegranates. I served this at our annual Friends-giving and there wasn’t a crumb left behind!
This week I’m teaming up with Annalise from Completely Delicious to share with your some of our favorite Thanksgiving dishes. She’ll be making the pies while I’ll be sharing all of my favorite Thanksgiving side dishes. We’ll also give you lots of links to turkey recipes, appetizers, and ideas for what to do with leftovers. I’ll also be adding some of my favorite quotes every day. We hope you get inspired!
“The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture.”
– Michael Pollen
You can find wonderful local ingredients for stuffing at Liberty Heights Fresh including local dried cherries and apricots. The apricots are actually semi-dried and the best dried apricots I’ve ever tasted! Liberty Heights Fresh even makes their own stocks, so pick up some of their veggie or chicken stock to amp up your stuffing and gravy!
A cornbread stuffing recipe filled with dried fruits, herbs, and fresh pomegranate seeds.
- 1 recipe for cornbread, broken up into large pieces (1 lb)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 cup dried apricots, chopped
- 1 cup dried cherries
- 1 cup chopped celery
- 1 cup pomegranate seeds
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large egg, lightly beaten
- 1-2 cups chicken broth
- Arrange cooked cornbread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes).
- Preheat oven to 350 degrees. Melt butter and set aside.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add onion, apricots, raisins, and celery; cook stirring, for 5-10 minutes (until cherries are more plum and onion is translucent). Remove from heat.
- Place cornbread in a large bowl. Add apricot mixture, pomegranate seeds, and parsley. Then add melted butter and egg. Slowly add in chicken broth until the cornbread is all moist but not soggy; mix until well combined. If mixture seems too dry, add a little more broth until desired consistency is reached.
- To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment paper, then foil, and bake for 25 minutes. Uncover and bake until golden brown 10 to 15 minutes more. To bake all of the stuffing outside a turkey: Bake as directed above in a large rectangular baking dish.
make this with your favorite cornbread recipe or you may use a cornbread mix from a box.
The Pie of the Day is Annalise’s Cranberry Blueberry on CompletelyDelicious.com. This one also makes a fabulous breakfast! (I definitely stole a slice and had it with some coffee in the morning!)
Thanksgiving Recipe Menu for the Day:
Appetizer: Herbed Gruyere Thumbprints by Cafe Johnsonia
Main Meat: Simple Roasted Turkey Breast by Foodie Crush
Rolls: Potato Rosemary Rolls by Two Peas and Their Pod
Cocktail: Mulled Cranberry Juice Cocktail by Mountain Mama Cooks
Leftovers: Moroccan Turkey Stew by me