Cornbread and Pumpkin Challah
Stuffing with Dried Fruit
We add challah to the more traditional cornbread stuffing from the south. If you’re truly ambitious you can make a pumpkin challah but the typical one will taste just as wonderful.
Serves 10 to 12
1 cup (2 sticks) butter, melted, plus more for casserole
1 recipe Cornbread (recipe below), day old, cut into 1-inch cubes
1 loaf Pumpkin Challah (recipe below) or regular 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
1. 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.
2. 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.