Holiday Dressing with Dried Plums and Cornbread
- 1 (1-pound) loaf country-style French bread
- 1 pound cornbread
- 1/4 cup vegetable oil
- 2 cups diced celery
- 1 cup diced onion
- 1 tablespoon chopped fresh rosemary
- 2 cups halved California pitted dried plums
- 2 cups pecan halves
- 1/4 cup chopped parsley
- 4 cups turkey broth, fat-free low sodium chicken broth, or vegetable broth
- Salt and black pepper
Cut French bread and cornbread into 1-inch cubes; spread on baking pans and leave to dry out overnight.
Heat oven to 350°F. In a large skillet, heat oil over medium heat. Add celery, onion and rosemary. Cook, stirring occasionally, about 5 minutes or until vegetables are soft.
In a large bowl, combine bread cubes, vegetables, dried plums, pecans and parsley. Add broth and mix gently but thoroughly; season with salt and pepper. Transfer to a 4-quart shallow ovenproof baking dish; cover loosely with a sheet of foil. Bake 30 minutes; remove foil and bake 15 to 20 minutes more or until top is browned.