Corn Bread-Apricot Dressing with Rosemary

Corn Bread-Apricot Dressing with Rosemary

Corn Bread-Apricot Dressing with Rosemary is rated 5.0 out of 5 by 4.
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Prep Time: 20 minutes
Cook Time: 90 minutes
Servings: 12
Whether to call the starch dish dressing or stuffing is a perennial debate at Thanksgiving tables. The term stuffing is usually used when it is cooked inside the turkey, while dressing is typically cooked in a baking pan. But the name also varies depending on what part of the United States you are from. People who hail from the East and South are more likely to call it dressing. Whatever term you use, the dish is a favorite on Thanksgiving tables from coast to coast.

Ingredients:

  • 1 cup diced dried apricots
  • 1 cup water
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 yellow onion, chopped
  • 1 Tbs. minced fresh rosemary
  • 2 tsp. minced fresh sage
  • 8 cups crumbled dried Basic Corn Bread
  • 1/4 cup chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste
  • 2 cups turkey or chicken stock, warmed

Directions:

Preheat an oven to 325°F. Butter a large, shallow baking dish.

In a small saucepan over high heat, combine the apricots and water and bring just to a boil. Remove the pan from the heat and let the apricots stand until softened, about 10 minutes.

In a large sauté pan over medium heat, melt the butter. When the butter is hot, add the onion and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Add the rosemary and sage and sauté, stirring frequently, until fragrant, 1 to 2 minutes. Add the apricots and their liquid, bring to a simmer and cook, stirring occasionally, until the liquid has nearly evaporated, 4 to 5 minutes.

In a large bowl, combine the corn bread, the onion mixture, the parsley, salt and pepper and stir gently to mix. Add the warmed stock and stir to blend. Adjust the seasonings with salt and pepper.

Transfer the dressing to the prepared baking dish and bake until the top is browned and crispy, about 1 1/4 hours. Serves 12.

Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from My first and favorite dressing. I've been preparing this dressing for the last ten years and it has become a staple for the holidays. It just tastes like Christmas and goes well with smoked turkey or ham.
Date published: 2017-08-30
Rated 5 out of 5 by from Made this for the last 7 years It's fantastic. I've never used the apricots, however; I macerate dried cherries and use that instead. I also up the amount of sage, just because I like that. It's my husband's very favorite Thanksgiving food. Even beats out the pecan pie!?! You must try this! (I wrote a more detailed review several years ago. I guess WS deletes them after a bit.)
Date published: 2014-12-24
Rated 5 out of 5 by from scrumptious Dressing I started making this dressing a few years ago, it has become my family favorite. This dressing is a must on Thanksgivings in my family, everyone looks forward to it. I substituted fresh cornbread with Pepperidge Farm Cornbread Stuffing and just used extra stock!
Date published: 2014-11-26
Rated 5 out of 5 by from Tasty and different Have made this recipe now for 2 holiday dinners for 12 to 18, and it has been a new favorite. Have had many compliments on the fresh flavor, moistness, and how well it compliments the turkey. It does take some extra time to prepare,but well worth it! Thanks for putting this online!
Date published: 2013-03-01
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