Cornbread and Apple Stuffing Recipe
Chow
- 1 recipe Easy Cornbread, 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
- Heat 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.
- Place the cornbread in a large bowl; set aside.
- Melt 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.
- Pour the apple mixture over the cornbread, add the broth and eggs, and stir until combined and thoroughly moistened.
- Transfer 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.
