Cornbread and dried fruit stuffing

Be original, use to stuff your turkey for this Christmas.

Makes about 10 cups (enough for a 12-pound turkey)

Cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 3 tablespoons sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon sweet paprika
• Pinch of ground hot red pepper
• 1 cup buttermilk
• ¼ cup vegetable oil
• 1 egg

Stuffing

• ¾ cup pitted prunes, halved
• Two-third dried apricots, halved
• ½ cup warm water
• 1 tablespoon unsalted butter
• 1 large onion, finaly chopped
• 2 cloves garlic, thinly sliced
• 1 cup chicken broth

Prepare cornbread

1. Preheat oven to 400F (200C) and lightly grease 9x9x2 inch-square baking pan.
2. Stir together flour, cornmeal, sugar, baking powder, baking soda, salt, paprika and ground red pepper in large bowl.
3. In a small bowl, whisk together buttermilk, oil and egg, stir into flour mixture just until no lumps remain.
4. Pour imto prepared pan and bake in 400F oven for 20 to 25 minutes, or until golden and wooden pick inserted in center comes out clean.
5. Cool in pan on wire rack to room temperature.
6. Invert, when completely cool, cut cornbread into 1-inch cubes.
7. Place on baking sheet, bake in oven 350F (175C) for 12 minutes to dry out.

Prepared stuffing

1. Combine prunes and apricots in medium-size bowl.
2. Add warm water ; set aside.
3. Heat butter in a large skillet over low heat, add onion and garlic ; sauté for 10 to 12 minutes or until very soft.
4. Transfer mixture to very large bowl, add cornbread cubes, chicken broth, prunes and apricots with soaking water ; mix.
5. Stuff turkey or chicken and roast according to your favorite recipe.
6. Or, spoon into greased 13x9x2 inch baking dish, bake, covered, in oven 350F (175C) for 35 to 40 minutes or until heated through.
7. Uncovered for last 10 minutes for a crispy top.

BON APPETIT