apple cornbread stuffing, barb
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Enough to stuff a 12 pound turkey, you might want to double it for leftovers! If you are like me and prefer to bake out of the turkey, watch for moistness, and since I don't remember how long we baked it in the huge disposable pan...lol...check Mark's stuffing recipe bakes at 350 degrees 30-35 minutes or until toothpick test comes out clean.
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method
Bake
Ingredients For apple cornbread stuffing, barb
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8 ozbox cornbread mix
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2eggs
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1/3 cmilk
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2ribs celery, diced
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2tart apples such as granny smith
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1 smonion, finely chopped
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1 cpecans, toasted, chopped (see note)
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1/4 ceach giblet or chicken broth and melted butter
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1/2 tspsalt, or more to taste
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1/4 tsppoultry seasoning
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1/4 tsppepper, or more to taste
How To Make apple cornbread stuffing, barb
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1Prepare cornbread using 1 egg and 1/3 cup milk. Bake to package directions. Set aside to dry out. You could do this a day ahead.
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2Leave peel on apples for color, core and chop. Add onion, celery and pecans. Then crumble cornbread in and toss lightly. Beat remaining egg with broth, butter, salt and pepper. Gradually pour over stuffing mixture while tossing, just to moisten.
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3Spoon stuffing into 12 pound turkey and roast according to your recipe or until turkey tests done (drumstick wiggles freely and thermometer reads 160 degrees).
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4Note: To toast pecans, put on cookie sheet. Dot with 3 tablespoons butter. Toast at 400 degrees 10-15 min, stirring often, until browned. Turn nuts out onto paper towels.
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5Mark bakes his family stuffing at 350 degrees for 30-35 minutes or until toothpick test. I bake it in the disposable pans, sprayed with Pam. I suggest cooking it this way, but might take longer or less time. Oh dear, make a sample run if it and let me know!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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