Cooking with wine recipe: Cornbread Stuffing with Fruit and Pine Nuts

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- 1 medium onion, chopped
- 2 stalks celery, chopped
- ¼ cup butter
- 8 cups crumbled unsweetened corn bread (a 9-inch square pan of corn bread aged a day)
- 1 teaspoon dried rosemary leaves, crushed
- 1 teaspoon powdered sage
- 1¼ teaspoons salt
- ½ teaspoon pepper
- ¼ pound dried peaches, diced
- ¼ pound dried apricots, diced
- ¼ pound golden raisins
- ¼ pound dried figs, diced
- ¼ pound currants
- ¼ cup pine nuts
- About 1½ cups fruity white wine or fruit juice

1. Sauté onion and celery in butter in a skillet until tender-crisp. Put onion-celery mixture into a large bowl. Add corn bread, rosemary, sage, salt and pepper; toss lightly. Add dried fruit and pine nuts, mixing gently. Moisten with wine and toss. Mixture should be crumbly.

2. Transfer the stuffing to a lightly greased casserole. Cover and bake in a preheated 325-degree oven 30 minutes. Uncover and continue baking 15 minutes.

Recipe from Alf Collins.

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