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1. Heat oven to 350º. Butter a large casserole dish, and set aside. Place cornbread

and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram,

salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture,

and stir to combine.


2. Place mixture in prepared casserole. Bake uncovered until golden brown on top

and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with

aluminum foil.



11/11/2003 12:03:52 PM Page 2 of 2 Corn Bread and Pumpkin Challah Stuffing
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