Cornbread Stuffing with Dried Fruits and Hazelnuts

Ingredients

• 2 batches Cranberry and Sage Cornbread
• Two 5-ounce packages mixed dried fruit
• such as apricots
• pears
• peaches
• and pitted dried plums
• 8 tablespoons ( 1/2 stick) unsalted butter
• 1 large onion
• chopped
• 5 celery ribs
• cut into 1/2-inch dice
• 3 tablespoons chopped fresh parsley
• 2 teaspoons crumbled dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon celery seed
• 1 1/2 cups Turkey Stock or canned low-sodium chicken broth
• as needed
• Salt and freshly ground black pepper
• 2 large eggs
• beaten (optional)
• 1 cup toasted and coarsely chopped hazelnuts

Instructions

1. The day before making the stuffing, bake and cool the cornbreads.
2. Crumble them onto a large baking sheet.
3. Let stand overnight, uncovered, to dry and stale.
4. Combine the dried fruit and enough warm water to cover in a medium bowl.
5. Let stand until softened, about 1 hour.
6. Drain well.
7. Cut the fruit into bite-size pieces.
8. Melt the butter in a large skillet over medium-high heat.
9. Add the onion and celery and cook, stirring often, until tender, about 10 minutes.
10. Transfer to a large bowl.
11. Add the cornbread, drained fruit, parsley, rosemary, thyme, and celery seed.
12. Stir in enough of the stock to thoroughly moisten the stuffing, about 1 1/2 cups.
13. Season with salt and pepper to taste.
14. Beat the eggs, if using, in a small bowl and stir into the stuffing.
15. Stir in the hazelnuts.
16. Use immediately as a turkey stuffing.