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Cornbread Stuffing with Dried Fruits and Hazelnuts

Cornbread Stuffing with Dried Fruits and Hazelnuts Recipe

  • 2 batches Cranberry and Sage Cornbread
  • Two 5-ounce packages mixed dried fruit, such as apricots, pears, peaches, and pitted dried plums
  • 8 tablespoons (½ stick) unsalted butter
  • 1 large onion, chopped
  • 5 celery ribs, cut into ½-inch dice
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons crumbled dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon celery seed
  • 1½ 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 153kcal (8%)
Total Fat 11g (17%)
Saturated Fat 4g (21%)
Cholesterol 42mg (14%)
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars 1g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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