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Dress your Thanksgiving turkey in style with this amazing cornbread stuffing recipe.

This stuffing uses a classic cornbread stuffing flavor and blends in aromatic herbs and both rich and bright fruits for a new Thanksgiving experience that assured will be a favorite in your family.

Total Time: 1 hour, 30 minutes

Serves 10-12   

Ingredients

    1 9x13 inch pan cornbread

    2 Tablespoons olive oil

    1 Medium onion, chopped

    1 Cup chopped celery

    2 Tablespoons fresh rosemary needles, removed from stalk

    2 Teaspoons fresh thyme leaves

    1/3 Cup chopped fresh flat-leaf parsley

    1 Cup dried apricots, chopped

    1 Cup dried cherries

    1 Cup pomegranate seeds

    1/4 Cup apple cider vinegar

    1 Stick butter

    4 Tablespoons cold butter, chopped

    2-1/2 Cups turkey or chicken stock

    2 Large eggs

    2-1/2 teaspoons kosher salt

    1 Teaspoon pepper

Instructions:

Note: all baking temperatures are expressed in Fahrenheit. 

    1. Cut the cornbread into bite-sized chunks and spread on 2 large baking sheets. Let the cornbread sit out uncovered for several hours.

    2. Prepare the following ingredients and combine them in a bowl.

- 1 Medium onion, chopped

- 1 Cup chopped celery

    3.  In a separate bowl, prepare and combine the following ingredients.

- 2 Tablespoons fresh rosemary needles, removed from stalk

- 2 Teaspoons fresh thyme leaves

- 1/3 Cup chopped fresh flat-leaf parsley

   4. In a separate bowl, prepare and combine the following ingredients.

- 1 Cup dried apricots, chopped

- 1 Cup dried cherries

- 1 Cup pomegranate seeds

   5.  In a large saute pan, add 2 tablespoon olive oil and heat on medium. Add the onion and celery. Saute for about 10 minutes until the onions and celery are translucent and soft. Add 1-1/2 teaspoon kosher salt and 1 teaspoon of pepper.

    6. Add 2 tablespoons fresh rosemary and 2 teaspoons fresh thyme leaves to the pan and saute for another 1 minute until fragrant. Remove from heat. 

    7. Place the dried cornbread to a very large bowl.

    8. Add mixture of apricots, cherries, and pomegranate seeds to the cornbread, but don't mix yet.

    9. Preheat the oven to 350 degrees.

    10. Use a spatula to scrape the onions and celery into the bowl.

    11. In the same saute pan, place a stick of butter and melt completely. Pour the butter over the cornbread in the bowl.

   12.  In a measuring cup, whisk together 2-1/2 cups turkey stock, 1/4 cup apple cider vinegar, and 2 eggs. 

    13. Slowly pour the stock mixture over the bowl with the cornbread, stopping to slowly and gently stir all ingredients. 

    14. Grease a 9x13 inch pan. Empty the stuffing mixture into the pan and spread out evenly.

    15. Top the stuffing with 4 tablespoons of chopped butter, spreading them as you would croutons on a salad.

    16. Spray a sheet of foil with nonstick spray and cover the pan, sealing the edges.

    17. Bake at 350 for about 30 minutes, until warmed throughout.

    18. Increase the oven temperature to 450 degrees. Remove the foil from the pan. Bake at 450 for another 20 minutes or so, keeping an eye on it because every oven is different. You want the top to get crispy but not burned. The edges of the pan should also be crispy. 

    To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing reaches 165 degrees. Spoon remaining stuffing into a buttered 9x13-inch baking dish, cover with foil, and bake for 25 minutes. Uncover and bake for approximately 10 to 15 minutes or until golden brown.