Cornbread and Apple Stuffing
Using cornbread as the base for stuffing adds a hint of sweetness that you don’t get from other types of bread. Combine it with two kinds of apples, sage, celery, and onion, all sautéed in butter, and you have an easy Thanksgiving dressing that can be served to carnivores and vegetarians alike.
Game plan: This stuffing can be completely made ahead. Cool and refrigerate until ready to serve; rewarm uncovered in a 350°F oven for about 30 minutes.
- 1 recipe Moist Cornbread (see recipe intro), chilled and cut into 3/4-inch cubes (or about 9 cups of your favorite cornbread)
- 4 tablespoons unsalted butter (1/2 stick), plus more as needed
- 2 medium Gala or Pink Lady apples, cored and medium dice
- 2 medium Granny Smith apples, cored and medium dice
- 4 medium celery stalks, medium dice
- 1 medium yellow onion, medium dice
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon ground sage
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1 1/2 cups stock or low-sodium chicken or vegetable broth
- 2 large eggs, lightly beaten
- 1Heat the oven to 375°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.
- 2Place the cornbread in a large bowl; set aside.
- 3Melt the measured butter in a large frying pan over medium-high heat until foaming. Add the apples, celery, onion, salt, sage, and pepper and cook, stirring occasionally, until the onion has softened, about 8 to 10 minutes. Add the wine, stir to combine, and cook until the wine is almost all evaporated, about 2 minutes.
- 4Pour the apple mixture over the cornbread, add the broth and eggs, and stir until combined and thoroughly moistened.
- 5Transfer the mixture to the prepared baking dish and spread it into an even layer. Bake uncovered until the top is golden brown, about 35 to 40 minutes. Remove to a wire rack and let cool for at least 5 minutes before serving.
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