Fresh thyme leaves, for garnish

1. Immerse the onions in a large pan of boiling water for 15 seconds. Rinse them with cold water and drain. Trim off the top and bottom portion of the onion, making sure to keep the root on. Remove the outside skin and first layer with your fingers. Pierce a cross about 1/8-inch deep at the root of each onion so that they will cook evenly and not burst.

2. Melt 2 tablespoons of butter in a medium skillet on medium heat. Add the peeled onions and saute them, rolling them on all sides to coat them evenly and until all sides are nicely browned. Add 1 cup of the stock and bring it to a boil. Reduce the heat to a simmer and cook, covered, until the onions are translucent and soft, about 20 to 25 more minutes. (If the heat is too high, the onions will burst before they are finished cooking.) Reserve.

3. Combine 3/4 cup of the port, the prunes and the remaining 1/2 cup of stock in a medium saucepan on medium-high heat. Bring the prunes to a boil then reduce to a simmer. Simmer for about 10 minutes, or until the prunes are soft but not mushy. Transfer the prunes and juice into the onion mixture and reduce the liquid to a thin glaze on medium heat.

4. Melt the remaining tablespoon of butter on medium heat in a medium skillet. Add the chestnuts and heat them through. Add the remaining 1/4 cup of port and reduce the mixture until the chestnuts are lightly glazed, about 3 minutes.

5. Transfer the chestnuts to the onion-prune mixture and add the salt, pepper and thyme. Taste for seasoning. Spoon the mixture into a serving bowl and garnish with fresh thyme leaves. This may be served warm or at room temperature.

Advance preparation: This may be prepared three days in advance, covered and refrigerated. Bring the compote to room temperature before gently reheating it over low heat. The mixture may become very thick. To thin it out, add a small amount of additional stock and port and heat gently until the sauce is slightly thickened. Taste for seasoning.

Corn Bread Stuffing Terrine

Serves 8 to 10

This savory dish is a holiday showstopper and one of my most requested dressing recipes. Crusty corn bread stuffing is molded in a terrine shape, then baked, unmolded and surrounded by a parsley garnish or colorful roasted vegetables. Be sure to have both a flat serving spatula and a large serving spoon on hand for serving. Canned water chestnuts impart a crunchy contrast to the smooth stuffing texture. You can substitute toasted pecans for the water chestnuts if you prefer. This can be made up a few days ahead of baking.

3 tablespoons unsalted butter

2 tablespoons olive oil

3 medium leeks, white part only, cleaned and finely chopped

4 celery ribs, sliced

1 pound mushrooms, sliced

1 medium red bell pepper, chopped into 1/2 inch pieces

2 garlic cloves, minced

6 cups corn bread for stuffing, crumbled and toasted

1 8-ounce can sliced water chestnuts, rinsed well and drained

1/2 cup finely chopped parsley

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon finely chopped fresh sage or 1/2 teaspoon dried

1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried

1/2 cup chicken or turkey stock

4 tablespoons unsalted butter, melted

2 tablespoons crumbled corn bread

1. In a large skillet over medium heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add the leeks and saute, stirring frequently until softened, about 3 minutes. Transfer the leeks to a large mixing bowl.

2. Melt the remaining butter and olive oil in the skillet. Add the celery and mushrooms, and saute until slightly softened, about 3 to 5 minutes. Add the red pepper and garlic, and saute for a few more minutes, making sure the red pepper is still firm. Transfer to the large mixing bowl.

3. Add the toasted corn bread, water chestnuts, parsley, pepper, salt, sage and thyme to the stuffing and mix well. Slowly add the stock and 3 tablespoons of the melted butter. Mix carefully and make sure that the stuffing is moist but not too compact.

4. Grease a 9-1/2-by-5-1/2-inch loaf pan and transfer the stuffing into it. The stuffing can be compacted because it will not expand in the pan. Sprinkle the crumbled corn bread on top and drizzle with the remaining tablespoon of melted butter. Cover the stuffing well with foil. You can also place this stuffing in a medium baking dish and serve it right from the dish.

5. Preheat the oven to 375 F. Bake the stuffing for 1 hour. Remove foil for the last 15 minutes of baking to create a crunchy topping. Unmold the stuffing onto a platter and then reverse it onto a rectangular platter so that the brown side is right side up. Garnish with, parsley or colorful cooked vegetables and serve immediately. A cake slicer works best for serving.

Advance preparation: Can be prepared up to three days ahead through Step 3, covered and refrigerated. Remove from the refrigerator 1 hour before baking.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)