Cornbread Stuffing with Apples and Bacon
5/15/2011
A delightful recipe with sweet apples and savory bacon. Not just for Thanksgiving, enjoy this recipe all year long.
© Pamela's Products, Inc.
6 cups Pamela's Cornbread, cubed 1/2-inch to 1-inch, dried out for a couple of days (try
Pamela's Sweet Old Fashioned Cornbread or Cornbread)
10 oz bacon, chopped, 1/4-inch pieces
4 tbsp butter
2 small yellow onions, chopped
2 ribs celery, chopped
2 Fuji apples, peeled, cored, chopped
1/2 cup walnuts, roasted, chopped
leaves from 12 sprigs thyme, finely chopped
leaves from 2 sprigs sage, finely chopped
1 cup chicken broth
1/4 tsp cayenne
Fry bacon until crisp, remove and reserve. Add butter to pan, add onion and celery and saute until golden about 6-8 minutes. Add apples, walnuts, thyme and sage. Cook until apples soften, about 4-5 minutes. Toss in a large bowl with cornbread cubes, broth and cayenne. Mix well.
Bake at 375° in buttered dish covered with foil for 40 minutes, remove foil and bake until top turns golden, about 20 minutes longer.