Ingredients
- 6 cups finely crumbled cornbread (about one 8- to 10-inch bread)
- 1/3 cup dried cherries
- 1/3 cup dried cranberries
- 1/3 cup minced dried apricots
- 1/3 cup port
- 8 tablespoons (1 stick) unsalted butter
- 2 ribs celery, diced
- 1 medium onion, diced
- 1 tart apple (Granny Smith or Greening), peeled and diced
- 2 tablespoons minced fresh thyme leaves, or 2 teaspoons dried and crushed
- 1 tablespoon minced fresh sage leaves, or 1 teaspoon dried and crushed
- 2 cups dried white bread croutons
- 1/4 cup minced fresh flat-leaf parsley
- 3 large eggs, lightly beaten
- 2/3 cup milk
- 1 1/2 cups chicken or turkey broth
- 8 ounces country-style sausage (optional)
- 1 tablespoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Preparation
Heat the oven to 350 degrees F. Spread the cornbread out on a roasting pan and toast in the oven until lightly browned, about 10 minutes.
In a small saucepan, simmer the dried fruit in the port over medium-high heat for 1 minute. Set the fruit aside to plump in the port while you prepare the dressing.
In a medium skillet over medium heat, melt 6 tablespoons of the butter and sauté the celery and onion until soft, about 5 minutes. Add the diced apple, thyme, and sage, and cook for 2 minutes.
In a large bowl, stir together the cornbread, fruits, sautéed vegetables, and croutons. Mix in the parsley, eggs, milk, and broth.
If using sausage, break the meat out of the casing. Cook the sausage meat in a small skillet over medium heat for 3 to 4 minutes, until browned. Add the sausage to the dressing. Season the moist dressing with the salt and pepper and mix it well with a big spoon.
Brush a medium casserole with butter and add the dressing to the pan. Dot the top of the dressing with any leftover butter, cover with a piece of parchment paper or the lid slightly ajar, and bake in the oven for 50 minutes. Then remove the parchment and continue baking for 15 to 20 minutes, until the top of the dressing is crisp and brown. For real burnished crust, run the dressing under the broiler for a couple of minutes. Serve the dressing warm, with the turkey.
