Carrot and Fruit Stuffing

This classic thanksgiving stuffing is a staple for your holiday table. Filled with carrots, celery, rosemary and thyme, it bakes up crisp on top and perfectly soft underneath. Dairy free and vegetarian.

6 Tbsp. butter
1 medium onion, cut into ¼" dice
2 cloves garlic, minced
2 carrots, peeled, cut into ¼" dice
½ bulb fennel, ends trimmed, cut into ¼" dice
cornbread, cut into ½" cubes
10 oz sourdough ficelle, aged one day, cut into ½" cubes
3 Tbsp. fresh herbs, such as rosemary, sage, thyme, parsley and marjoram, finely chopped
1 cup prunes, pitted, cut into ½" dice
5 dried pears, cut into ½" dice
sea salt
black pepper, freshly ground
½ cup turkey stock or broth

Melt 2 Tbsp. butter in a large skillet over medium-low heat. Add onion, garlic, carrots, and fennel; cook until vegetables are tender, about 10 minutes. Remove from heat.

In a large bowl, combine cornbread and sourdough. Add vegetables, herbs, prunes, and pears; season with salt and pepper.

Melt remaining 4 Tbsp. of butter. Add melted butter and turkey stock to stuffing mixture. Toss to combine; let cool.

Makes enough for a 14 lb turkey.