Best 6 Cornbread And Pumpkin Challah Stuffing With Dried Fruit Recipes

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During colder seasons, there's nothing more satisfying than a warm, comforting dish that is savory and sweet. Cornbread and pumpkin challah stuffing with dried fruit is the perfect dish to enjoy during those times. This stuffing is a delicious combination of textures and flavors that will surely be a hit with your family and friends. The cornbread adds a slightly sweet and crumbly texture, while the pumpkin challah adds a moist and fluffy texture. The dried fruit adds a natural sweetness and chewy texture that complements the other ingredients perfectly.

Here are our top 6 tried and tested recipes!

CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT



Cornbread and Pumpkin Challah Stuffing with Dried Fruit image

An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. In Cornbread and Pumpkin Challah Stuffing with Dried Fruit, the pumpkin challah adds a warm, spicy aroma to this dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

1 cup (2 sticks) butter, melted, plus more for casserole
1 recipe Cornbread, day old, cut into 1-inch cubes
1 loaf Pumpkin Challah, day old, cut into 1-inch cubes
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup dried cherries
1/2 cup dried figs, chopped
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 teaspoon salt
Pinch of freshly ground black pepper
2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat

Steps:

  • Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
  • Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

FRUIT-AND-NUT CORNBREAD STUFFING



Fruit-and-Nut Cornbread Stuffing image

To make this stuffing gluten-free, use our cornbread recipe at foodnetwork.com/gfcornbread.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the baking dish
1 onion, chopped
2 stalks celery, chopped
1 Gala or Golden Delicious apple, peeled and chopped
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley
3 tablespoons finely chopped fresh sage
14 cups cubed cornbread (about 1 1/4 pounds)
1 cup pecans, toasted and chopped
1 cup mixed dried fruit (such as golden raisins, apricots and/or cranberries), chopped if large
4 to 5 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
  • Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
  • Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

STUFFED PUMPKIN WITH CORNBREAD STUFFING



Stuffed Pumpkin with Cornbread Stuffing image

Provided by Food Network

Categories     side-dish

Yield 1 stuffed pumpkin

Number Of Ingredients 19

1 (3 to 4) pound pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon
Cornbread dressing, recipe follows
4 cups crumbled cornbread, recipe follows
2 cups toasted bread, cut into 1-inch cubes
10 saltine crackers
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
1/2 stick butter
1 teaspoon dried sage
Salt and pepper
2 cups cornmeal
1 cup buttermilk
1 cup water
1 large egg
6 tablespoon vegetable oil

Steps:

  • Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
  • Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
  • Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

PUMPKIN-CORNBREAD STUFFING



Pumpkin-Cornbread Stuffing image

This stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 14

1 recipe Pumpkin Cornbread, cut into 1/2-inch cubes
4 ribs celery, strings removed, cut into 1/2-inch dice (1 1/3 cups)
1 large onion, peeled, cut into 1/2-inch dice (3 cups)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound shiitake mushrooms, stems removed, cut into 1/2-inch dice (4 cups)
1 Granny Smith apple, peeled, cut into 1/2-inch dice (1 1/3 cups)
6 ounces dried prunes, cut into 1/2-inch dice (1 cup)
1/4 cup plus 1 tablespoon roasted pumpkin seeds (pepitas; 1 ounce)
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped sage
3 tablespoons finely chopped parsley
1 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
Nonstick olive oil cooking spray

Steps:

  • Place bread cubes in bowl; set aside. Spray nonstick skillet with olive oil spray; place over medium heat. Add celery, onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, covered, stirring occasionally, until translucent, about 10 minutes. Remove cover, and add 1 tablespoon water. Cover, and cook 5 minutes more. Transfer vegetables to bread cubes.
  • Wipe out skillet, and respray. Place over high heat, and add mushrooms, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Saute, stirring frequently until golden brown, 4 to 5 minutes. Transfer to onion-bread cube mixture.
  • Heat oven to 350 degrees. Spray two 9-by-13-inch baking dishes with olive-oil spray; set aside. Toss remaining ingredients with onion-bread cube mixture. Transfer to prepared baking dishes; spray tops with olive oil spray. Bake until heated through and crusty on top, about 35 to 40 minutes.

CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT



Cornbread Stuffing with Fresh and Dried Fruit image

Categories     Fruit     Onion     Vegetable     Side     Bake     Sauté     Christmas     Thanksgiving     Stuffing/Dressing     Prune     Apple     Apricot     Fennel     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

Buttery Cornbread
1/2 cup (1 stick) 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 coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 cup low-salt chicken broth

Steps:

  • Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
  • Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.

ULTIMATE CORNBREAD STUFFING



Ultimate Cornbread Stuffing image

Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!

Provided by LADYMHARRIS

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 2h

Yield 8

Number Of Ingredients 12

2 (8.5 ounce) packages corn muffin mix
⅔ cup heavy cream
2 eggs
2 tablespoons white sugar
2 tablespoons olive oil
1 tablespoon poppy seeds
1 teaspoon vanilla extract
4 strips bacon, chopped
1 green bell pepper, chopped
1 red onion, chopped
¼ teaspoon dried marjoram
1 ½ cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
  • Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
  • Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
  • Bake in preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 49 g, Cholesterol 96.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 9.3 g, Sodium 637.9 mg, Sugar 17.5 g

Tips:

  • For the best flavor, use fresh herbs, such as thyme, sage, and parsley, in your stuffing.
  • If you're using dried fruit, soak it in water or broth for at least 30 minutes before adding it to the stuffing.
  • Don't overstuff your bird! Aim for about 3/4 cup of stuffing per pound of turkey.
  • To prevent the stuffing from drying out, add a little bit of moisture, such as chicken broth or melted butter, before baking.
  • Bake the stuffing at a high temperature for the first 30 minutes, then reduce the heat and continue baking until the stuffing is cooked through.

Conclusion:

Cornbread and pumpkin challah stuffing with dried fruit is a delicious and festive side dish that is perfect for Thanksgiving or Christmas dinner. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavors, this stuffing is sure to be a hit with your family and friends. So next time you're looking for a special stuffing recipe, give this one a try. You won't be disappointed!

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