Cornbread & Apple Stuffing

By á-6711

Cornbread, white bread, apples and seasoning make this a dressing you won't forget! A little sweet, and plenty savory, it will be a side dish you'll want to make year round.

Ingredients

• 1/2 loaf white bread sliced and cut into 3/4” cubes, about 8 ounces
• 5 cups 3/4” cubed corn bread, from 1 cornbread mix
• 6 tablespoons butter, divided
• 1 medium onion finely chopped
• 2 ribs celery finely chopped
• 2 apples, peeled, cored and diced
• 2 tablespoons fresh sage, chopped
• 1 tablespoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg beaten
• 1/4 to 1/2 cup chicken stock

Preparation

Step 1

Heat oven to 350°F.

Place bread cubes on cookie sheet; bake 10 minutes and transfer to large bowl.

Melt 5 tablespoons butter, and stir in onion and celery. Cook until onion is translucent (about 10 minutes). Add apples halfway through.

Stir in parsley, sage, thyme, salt and pepper. Pour into bowl with bread.

Stir in egg and enough broth until stuffing just holds together when lightly pressed between your hands.

Spoon into buttered dish. Bake until top has formed crust and stuffing is heated through about 30 minutes.