Cornbread stuffing with nuts and dried fruits (side dish)

Ingredients:

• 165g unsalted butter, plus extra for greasing the pan
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 Gala or Golden Delicious apple, peeled and diced
• 1/4 cup chopped fresh parsley
• 3 tbsp finely chopped fresh sage
• 14 cups diced (about 0.6 kg)
• 1 cup pecans, toasted and chopped
• 1 cup dried fruit mix (such as golden raisins, dried apricots, and/or dried cranberries), coarsely chopped
• 4-5 cups of lightly salted chicken broth

Preparation:

1. Preheat oven to 350°F (175°C). Melt 4 ounces (110 g) of butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring, until softened, about 10 minutes. Add the parsley and sage and cook for about 3 minutes more.
2. Place the cornbread in a large bowl and add the vegetable mixture. Stir in the pecans and dried fruit. Add 4 cups of chicken broth, 1 cup at a time, stirring after each addition. The cornbread should be moist but not mushy; if necessary, add an additional 1 cup of broth, 1/4 cup at a time. Melt the remaining 2 ounces of butter and mix into the filling.
3. Grease a 3-quart baking dish with butter. Spoon the filling into the dish and press gently. Cover with foil and bake for 40 minutes. Then remove the foil and bake until the top is crisp and golden brown, about 30 minutes more. Let rest for 20 minutes and serve.
   
   

   Note

   
   Prepare the filling 2-3 days ahead of serving; cover and refrigerate. Preheat the oven at 160°C (325°F), covered with foil, until hot, then drizzle with broth or melted butter if the surface looks dry. Bake, uncovered, for a few more minutes until golden brown.