Cornbread Stuffing with Dried Fruits and Hazelnuts

Course Side Dishes Total Time A Day Or More

Ingredients in this Recipe

1 cup toasted and coarsely chopped hazelnuts
1 large onion, chopped
1 teaspoon celery seed
1 teaspoon dried thyme
1½ cups Turkey Stock or canned low sodium chicken broth, as needed
2 batches Cranberry and Sage Cornbread
2 large eggs, beaten (optional)
2 teaspoons crumbled dried rosemary
3 tablespoons chopped fresh parsley
5 celery ribs, cut into ½ inch dice
8 tablespoons (½ stick) unsalted butter
Salt and freshly ground black pepper
Two 5 ounce packages mixed dried fruit, such as apricots, pears, peaches, and pitted dried plums

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