courtesy of Bon Appetit

The cornbread needs to dry overnight, so start this at least one day ahead. It is delicious for Thanksgiving or any night!



Buttery Cornbread Ingredients
1/2 cup (1 stick) butter
4 cups chopped onions
4 cups chopped unpeeled apples (about 2 large)
2 cups chopped celery with leaves
24 pitted prunes, diced (about 10 ounces)
12 dried apricot halves, diced (about 2 ounces)
1 tablespoon fennel seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 cup low-salt chicken or Vegetable broth


Method

1. Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
2. Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
3. Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.