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Yields:
12 - 15 serving(s)
Prep Time:
30 mins
Total Time:
55 mins
This is one of my very favorite food memories of my late mother-in-law, Nan—we created this recipe together. It has all the wonderful breadiness of regular dressing but with the occasional surprise of the sweet, slightly chewy dried fruit.
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Ingredients
- 1/2 lb.
thick-cut bacon, cut into 1-inch pieces
- 5
celery stalks, diced
- 1
large onion, diced
- 6 cups
low-sodium chicken broth
- 1 Tbsp.
minced fresh rosemary
- 1/2 tsp.
dried basil
- 1/2 tsp.
ground thyme
- 2 cups
dried apricots, halved
- 1 cup
dried cherries
- 1 cup
prunes, halved
- 1 lb.
cornbread, cut into 1-inch cubes and dried (6 to 8 cups)
- 1
loaf French or Italian bread, cut into 1-inch cubes and dried (about 8 cups)
- 1/2 cup
chopped walnuts
Kosher salt and black pepper, to taste
Directions
- Step 1Preheat the oven to 375 ̊. Cook the bacon in a large skillet over medium-high heat until it just begins to crisp, 5 to 7 minutes. Remove the bacon to a plate and pour off all but 2 tablespoons bacon fat. Reduce the heat to medium.
- Step 2Add the celery and onion to the skillet and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes. Pour in the broth, then stir in the rosemary, basil and thyme. Add the dried apricots, cherries and prunes and cook over medium heat until the fruit slightly softens, about 5 minutes.
- Step 3Combine the cornbread and French bread cubes and the fruit mixture in a large bowl along with the bacon and walnuts. Toss the mixture around, then add a little salt and pepper and continue tossing until it is all combined. Taste and adjust the seasonings as needed. Pile the dressing in a large baking dish, pressing slightly to fit if necessary. Bake, uncovered, until golden brown, 20 to 25 minutes.
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