Getting to the Stuffing . . .

Posted on November 30, 2006

As promised, here is the recipe for Apple Bacon Corn Bread stuffing . . . everyone raved about this on Thanksgiving. I know it seems like a lot of ingrediants but the prep goes very quickly and it comes together easily.

Apple Bacon Corn Bread Stuffing

1 recipe corn bread such as my lavender corn bread
2 tablespoons butter
1 Granny Smith apple, cored and chopped
1 sweet apple, cored and chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1 3/4 cup water
1/2 pound bacon, cooked and crumbled

Preheat oven to 400 degrees. Spray a large oven-safe baking dish with cooking spray.

Cut cornbread into 1 inch cubes. Spread on an ungreased baking sheet and toast.

In a medium skillet, melt butter over medium heat. Stir in apples and cook until tender, about 15 minutes. Add parsley, sage, thyme, salt and pepper and stir.

Whisk together eggs and broth in a medium bowl.

In a large bowl, combine the toasted corn bread cubes, bacon and apple/herb mixture. Stir until just moistened.

Transfer mixture to the oven-safe baking dish. Cover and cook for 30 minutes