Twitter Facebook Pinterest

Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

Holiday Dressing with Dried Plums and Cornbread

For extra sweetness and nutrition, gold medalist swimmer Natalie Coughlin adds dried plums to a holiday dressing made with cornbread, country bread and crunchy pecans.

Natalie Coughlin is passionate about healthy eating & living.
Get her tips now!
User Rating
0 0 Ratings 5
rate this recipe
Thanks for rating!
Prep Time   overnight Cook Time   1 hour Serves  12

Ingredients

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


Directions

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.


Nutrition Facts

Calories
333
Cholesterol
22mg
Total Fat
17g
Saturated Fat
1g
Monounsaturated Fat
5g
Polyunsaturated Fat
4g
Trans Fat
0g
Sodium
500mg
Carbohydrate
41g
Protein
5g
Fiber
4g
Potassium
255mg