• 6 Tbs. unsalted butter
• 1 medium onion, cut into 1/4-inch dice
• 2 cloves garlic, minced
• 2 carrots, peeled, cut into 1/4-inch dice
• 1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice
• Cornbread, cut into 1/2-inch cubes
• 1 day-old 10-oz. sourdough ficelle, cut into 1/2-inch cubes
• 3 Tbs. finely chopped assorted fresh herbs (rosemary, sage, thyme, parsley, and marjoram)
• 1 C. pitted prunes, cut into 1/2-inch dice
• 5 dried pears, cut into 1/2-inch dice
• Salt and freshly ground black pepper
• 1/2 C. homemade turkey stock, or low-sodium canned chicken broth, skimmed of fat

Melt 2 Tbs. 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 Tbs. of butter. Add melted butter and turkey stock to stuffing mixture. Toss to combine; let cool.

Yield: stuffs 1 14-lb. turkey