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.
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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.
- Total Fat
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- Monounsaturated Fat
- Polyunsaturated Fat
- Trans Fat