Submitted by: Hannah
Attributed to: Cathy
Category: Other
Description: This is a Thanksgiving staple! I purchase cornbread from Publix, crumble and let it dry out for a couple of days prior to putting it together. Two round packages from the Bakery yield 12 cups. Be sure to make enough!
Prep Time: 30 minutes
Total Time: 2 hours
Servings: 12
Difficulty rating: 2
Ingredients:
4+ Tablespoons unsalted butter (divided)
1 cup diced dried apricots
1 cup water
1 yellow onion, chopped
1 Tablespoon fresh rosemary, minced
2 Teaspoons fresh sage, minced
8 cups crumbled, dried cornbread
1/4 cup chopped fresh flat-leaf parsley
salt and pepper to taste
2 cups turkey or chicken stock, warmed
Special tools/utensils needed:
Large shallow baking dish
Directions:
Preheat the oven to 325F.
Butter a large, shallow baking dish.
In a small saucepan over high heat, combine the apricots and water, and bring to just a boil. Remove the pan from the heat and let the apricots stand until softened, about 10 minutes.
In a large sauté pan over medium heat, melt the butter. When the butter is hot, add the onion and sauté, stirring occasionally until tender and translucent, about 5 minutes. Add the rosemary and sage, and sauté stirring frequently until fragrant, 1-2 minutes. Add the apricots and their liquid. Bring to a simmer and cook until the liquid has nearly evaporated, 4-5 minutes.
In a large bowl, combine the cornbread, onion mixture, parsley, salt and pepper, and stir gently to mix. Add the warmed stock and stir to blend. Season with salt and pepper to taste.
Transfer the dressing to the prepared baking dish and bake until the top is browned and crispy, about 75 minutes.