Cornbread Stuffing with Sage and Dried Fruits

• 2 qts. cubed day-old cornbread
• 2 tablespoons olive oil
• 1 large white onion, halved and sliced
• 1/2 cup dried cranberries 
• 1/2 cup chopped dried apricots
• 1 1/2 cups reduced-sodium chicken broth
• 2 large eggs 
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh sage leaves

Preheat oven to 350°. Spread cornbread on a large rimmed baking sheet. Bake until cornbread is dry and starting to crisp, about 15 minutes, turning pieces over once halfway through; set aside. Keep oven on.

Heat oil, meanwhile, in a large frying pan over medium heat. Cook onion, stirring often, until golden brown and sticky, about 20 minutes. Transfer to a large mixing bowl. Add dried fruit.

Pour in broth, eggs, salt, and sage and mix well to combine. Add cornbread and toss gently just to moisten. Transfer mixture to a greased 9- by 13-in. baking dish.

Bake stuffing until it feels firm to the touch and the top is starting to brown, about 40 minutes.

Serves 10-12 (3/4 c.); 185 calories.

VERDICT:  This had bites of nice, onion-y, fruity flavor but was pretty dry.  Possibly, if my cornbread had been less old, or I'd cooked it less (I only made a half batch), it would have been better.  However, it's not often that I'm looking to make cornbread stuffing, so toss.

Crisp Genmaicha Tofu with Shiitakes and Savoy Cabbage

• 1 tablespoon plus 2 tsp. genmaicha (toasted-rice green tea)

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• About 4 tbsp. grapeseed or other vegetable oil, divided
• 1 pound shiitake mushrooms, stemmed and sliced
• 2 tablespoons minced fresh ginger
• 1 1/2 teaspoons sel gris or other coarse sea salt, divided
• 2 1/2 cups thinly sliced savoy or napa cabbage
• 1 block (about 1 lb.) medium-firm or firm tofu
• 2 tablespoons polenta
• 1 teaspoon black peppercorns
• 2 tablespoons finely sliced green onions
  

Combine 2 tsp. genmaicha leaves and 1 1/2 cups boiling water; let steep 5 minutes, then strain into a bowl.

Meanwhile, heat 2 tbsp. oil in a large frying pan over medium heat. Add mush­rooms and ginger; sprinkle with 1/2 tsp. salt and cook until mushrooms begin to shrink. Add brewed tea; cook 5 minutes. Stir in cabbage and cook until slightly wilted but still green and most of liquid has evaporated, about 5 minutes. Set aside, covered.

Slice tofu in half horizontally and set on paper towels. Cut an X through each half, forming 4 triangles per half, or 8 total. Blot tops with paper towels.

Pulverize polenta and peppercorns in a spice grinder. Add remaining 1 tbsp. tea and 1 tsp. salt and pulse just to combine.

Brush tofu on both sides with some oil. Liberally sprinkle oiled sides with polenta mixture and press on with your fingers.

Heat remaining 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook tofu until deeply golden brown on one side, about 8 minutes. Flip and brown other side lightly, about 3 minutes more.

Arrange 2 tofu triangles on each of 4 warmed dinner plates. Reheat mushrooms and cabbage in pan, stir in green onions, and spoon mixture around tofu.

Serves 4; 289 calories.

VERDICT: I made this because I had leftover cabbage and mushrooms. I could take or leave the cabbage and mushroom mixture, but the tofu was hands-down the best tofu I have ever made--crispy and flavorful. It does not make for good leftovers, so I'll save it for when I have tofu-loving guests. Keep.