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Holiday Dressing with Dried Plums and Cornbread


Holiday Dressing with Dried Plums and Cornbread

For extra sweetness and nutrition, we recommend adding dried plums to a holiday dressing made with cornbread, country bread, and crunchy pecans. Recipe courtesy of the California Dried Plum Board.


  • 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 freshly ground black pepper


Cut the French bread and cornbread into 1-inch cubes; spread on baking pans and leave to dry out overnight.

Preheat the oven to 350 degrees F. In a large skillet, heat the oil over medium heat. Add the celery, onions, and rosemary. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

In a large bowl, combine the bread cubes, vegetables, dried plums, pecans, and parsley. Add the 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 the foil and bake until the top browns, 15 to 20 minutes.