A mix of French bread and cornbread creates traditional dressing flavor with added structure, perfect for holding the flavorful fruit juices.
Cranberry-Pear Cornbread Dressing
Serves: 10-12 servings
- ¼ cup unsalted butter
- 1¼ cups chopped yellow onion
- 1 cup chopped celery
- 3 medium firm ripe Anjou pears (about 1¼ pounds), cored and chopped
- 2¼ cups low-sodium chicken broth
- 3 large eggs
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1¼ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 6 cups (1-inch) cubed day-old or toasted French bread
- 6 cups (1-inch) cubed day-old or toasted plain cornbread
- ½ cup fresh or frozen cranberries
- ½ cup chopped toasted walnuts
- 2 tablespoons unsalted butter, melted
- Preheat oven to 325°.
- In a 12-inch cast-iron skillet, melt butter over medium heat. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes. Add pears; cook, stirring often, for 2 minutes. Remove from heat.
- In a large bowl, whisk together broth, eggs, rosemary, thyme, salt, pepper, and nutmeg. Gently stir in pear mixture, French bread, cornbread, cranberries, and walnuts. Spoon mixture back into skillet. Loosely cover with foil.
- Bake for 20 minutes. Uncover and drizzle with melted butter. Bake until an instant-read thermometer inserted in center registers 165°, 25 to 30 minutes more. Let stand for 10 minutes before serving.