Cornbread Sourdough Stuffing
Stuffs one 14-pound turkey
6 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, minced
2 carrots, peeled, cut into 1/4-inch dice
1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice
Cornbread, cut into 1/2-inch cubes
1 day-old 10-ounce sourdough ficelle, cut into 1/2-inch cubes
3 tablespoons finely chopped assorted fresh herbs, such as rosemary, sage,
thyme, parsley, and marjoram
1 cup pitted prunes, cut into 1/2-inch dice
5 dried pears, cut into 1/2-inch dice
Salt and freshly ground black pepper
1/2 cup Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of
1. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion,
garlic, carrots, and fennel; cook until vegetables are tender, about 10 minutes.
Remove from heat.
2. In a large bowl, combine cornbread and sourdough. Add vegetables, herbs,
prunes, and pears; season with salt and pepper.
3. Melt remaining 4 tablespoons of butter. Add melted butter and turkey stock to
stuffing mixture. Toss to combine; let cool.