Cornbread Stuffing with Apples & Bacon

By davidv

Looks like you just found a new go-to stuffing recipe! This dish combines savory cornbread, salty bacon, and flavorful herbs with sweet, Granny Smith apples.

Tip: This is a great make-now, freeze-for-later recipe. Prepare as directed, but do not add the cornbread. Freeze. When the holiday is near, defrost the ingredients, add the cornbread, and bake.

Ingredients

• 1 lb thickly sliced bacon, cut in 1/2'' pieces
• 1 large onion, diced
• 3 celery stalks, diced
• 3 Granny Smith apples peeled, cored, and diced
• 2 cups chicken or vegetable stock
• 4 Tbsp unsalted butter
• 1-1/2 tsp dried thyme
• 1 tsp dried sage
• 1-1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, chopped
• 1 (14 oz) bag cornbread stuffing cubes

Details

Adapted from qvc.co

Preparation

Step 1

Preheat oven to 350°F. Lightly grease a 9'' x 13'' baking pan.

Cook the bacon for 5-8 minutes in a large sauté pan over medium heat until the bacon has been mostly rendered down and is starting to brown. Add the onions and celery and sauté another 5-8 minutes until translucent. Then, add the apples and sauté another 2-3 minutes.

Add the stock, butter, thyme, sage, salt, and pepper and cook until the butter is melted. Add heavy cream and parsley.\

Place cornbread cubes in a large bowl. Add the contents of sauté pan to the bowl and mix well. Pour the stuffing into the prepared pan and bake until the top is golden brown, about 45 minutes to an hour.