Cornbread Stuffing

Ingredients

• 5 cups homemade cornbread (cubed into 3/4 inch cubes, make the day before)
• 3 cups cubed day-old Italian bread, 3/4 inch cubes
• 4 tablespoons unsalted butter (divided)
• 1 medium yellow onion (small-diced)
• 2 stalks stalks celery (small-diced)
• 4 cloves minced garlic
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary, minced
• 1 medium honeycrisp apple (diced)
• 1 medium granny smith apple (diced)
• 1/4 cup chopped fresh Italian parsley
• 8 slices bacon, cooked and chopped
• 1/2 cup dried cranberries
• Salt and pepper to taste
• 1 large egg, beaten
• 2 to 2 1/2 cups chicken or vegetable broth (as needed)

Instructions

1. 1

   The day before, make the cornbread per the linked recipe.

2. 2

   Preheat oven to 375 degrees F.

3. 3

   In a large sheet pan (or 2 sheet pans), arrange the cubed cornbread and Italian bread. Toast in the oven for 15 minutes to dry it out a little. This will help the bread absorb the liquid better without getting soggy.

4. 4

   Meanwhile, cook the bacon on a large skillet over medium heat. Transfer to a plate lined with paper towel. Then, chop into smaller pieces.

5. 5

   In a large skillet, melt 2 tablespoons of the unsalted butter over medium-high heat. Sauté the onions and celery until softened, about 6 minutes. Then, add the garlic, fresh rosemary, and thyme, and sauté for another 1-2 minutes until fragrant. Add the diced apples and cook for another 5 minutes until slightly softened, stirring occasionally.

6. 6

   Transfer the vegetable and apples mixture into a large bowl. Then, add the toasted bread cubes, cooked bacon, Italian parsley, and dried cranberries. Give it a toss to combine. Season with salt and pepper to taste.

7. 7

   Gradually, add the beaten egg and the broth, tossing to combine evenly. I used 2 ½ cups of broth, but feel free to adjust as needed. It should be moist but not soggy.

8. 8

   Transfer the mixture to a 9x13 inch baking dish. Melt the remaining 2 tablespoons of butter and drizzle over the cornbread stuffing.

9. 9

   Bake, uncovered, at 375 degrees F for 30 minutes until hot in the center, and golden brow and slightly crust on top. Let it cool for 10 minutes before serving. Enjoy!