Buttermilk-enriched cornbread combines with onions, apples, dried apricots, and prunes in this simple and versatile Thanksgiving stuffing. While prep is fairly minimal, take note: You’ll need to dry the bread overnight, so be sure to start this recipe the day before. And if you’d like to offer a vegetarian-friendly option, swap a high-quality vegetable stock for the chicken broth.

　　

Ingredients

makes 6 servings

　　Buttery Cornbread (recipe follows)

　　1/2 cup (1 stick) unsalted butter

　　4 cups chopped onions

　　4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)

　　2 cups chopped celery with leaves

　　24 pitted prunes, diced (about 10 ounces)

　　12 dried apricot halves, diced (about 2 ounces)

　　1 tablespoon fennel seeds

　　2 teaspoons kosher or other coarse salt

　　1 teaspoon freshly ground black pepper

　　1 teaspoon dried thyme

　　1 cup low-sodium chicken broth

　　

Step 1

Cut the bread lengthwise into 1-inch-wide slices. Place on a baking sheet; cover with a kitchen towel and let dry overnight. Cut the bread slices into 1-inch cubes.

　　

Step 2

Preheat the oven to 375°F. Butter a 13 by 9-inch glass baking dish. Melt the butter in a heavy large skillet over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the apples and celery; sauté until celery begins to soften, about 10 minutes. Scrape the contents of the skillet into a very large bowl. Add the prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add the dried bread cubes and toss until evenly combined. Transfer the stuffing to the prepared dish. Pour the broth evenly over.

　　

Step 3

Bake the stuffing uncovered until heated through and the top begins to form a crust, about 40 minutes.

　　The Epicurious Cookbook