Cornbread makes a tasty base for stuffing and rather than spend time making cornbread from scratch, I use the minimally processed Mrs. Cubbison’s stuffing mix. This shortcut makes a neutral base so it’s easy to add my favorite ingredients that I can vary with my mood or my dinner. I like the crunch of the nuts and you can also add a pinch of Italian herb seasoning or for a more unusual and sweeter flavor, try a pinch of ground cinnamon or nutmeg. Don’t forget that if stuffing a turkey isn’t your thing, consider cooking stuffing in a casserole, muffins or in vegetables such as peppers or acorn squash.

This year I’m using fresh and dried fruit…and in particular, I like the natural sweetness of dried plums, also known as prunes. They don’t spoil, they’re good for you and they work well with the other ingredients.

1 6-oz. bag Mrs. Cubbison’s stuffing mix (3 cups)

½ medium onion, chopped or grated

½ cup chopped celery

1 red apple, cored and chopped or grated

½ cup chopped walnuts, optional

1 cup or about 20 dried Sunsweet pitted prunes

Zest of 1 orange, optional

2 sprigs fresh parsley, chopped

1 cup orange juice, apple juice, water or a combination of them

In a large bowl, add all the ingredients. Mix to blend and place in a greased loaf pan, or grease a 12 muffin tin, stuff acorn squash halves, or place in a greased 2 quart casserole.

Bake in preheated 350 degree oven for about 20 to 30 minutes or until slightly crisp on top.