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Fruity Cornbread Dressing Recipe

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Easy Thanksgiving Recipes for Your Holiday Feast

The culinary term “stuffing” appeared around 1538, then apparently fell out of favor with upper-class Victorians who coined the term “dressing.” The two words are interchangeable, though “stuffing” is more common in the South and East regions of the United States. In some areas, “stuffing” is what goes into the turkey, while “dressing” is baked in a separate dish. Whatever you call it, the combinations are unlimited. Oysters, pecans, rice, cornbread, sausage, dried fruit, potatoes or apples in combination with spices and herbs make each type a tasty treat.

Fruity Cornbread Dressing

12 ounces dried prunes, chopped
11?2 cups water, divided
1 pound pork sausage, herb or sage flavor
1?2 cup butter or margarine
1?4 cup chopped onion
2 medium tart cooking apples, peeled and chopped
1?4 cup raisins
1?4 cup molasses
2 packages (8 ounces each) cornbread stuffing mix

Heat oven to 300°F. Grease 13-by-9-by-2-inch baking dish; set aside.

In small saucepan, bring prunes and 1?2 cup water to a boil; reduce heat and cook for 2 minutes, stirring constantly. Remove from heat and set aside.

Saute sausage until lightly browned, remove from pan and set aside; discard drippings. Melt butter in skillet, and cook onion and apples until tender.

Combine all ingredients and mix well. Spoon into prepared dish; cover and bake for 45 minutes. Yields 12 to 15 servings.

NOTE: This dressing can also be used to stuff the turkey.

Published on Oct 5, 2010

Grit Magazine

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