Holiday Dressing with Prunes and Cornbread

For extra sweetness and nutrition, we recommend adding Prunes to a holiday dressing made with cornbread, country bread and crunchy pecans.

Servings: 12
Prep Time:
Cook Time:


  • 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 Prunes
  • 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, Prunes, 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.

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