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.
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.