Cornbread Dressing w/Dried Apricots & Fresh Rosemary

Ingredient List
1 cup dried apricots
1 cup water
3 tbs unsalted butter
1 yellow onion, chopped
1 tbs minced fresh rosemary
2 tsp. minced fresh sage
3 celery stalks, chopped
8 cups crumbled corn bread or 1 Box of La Brea Bakery Cornbread Stuffing
Salt and freshly ground pepper, to taste
2 cups turkey, chicken, or vegetable stock, warmed

Method
Preheat oven to 325 degrees. 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 celery 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 veggie mixture, 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 1 hour – 1 ½ hours.  Serves 12.
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