Apple Cornbread Stuffing, Barb
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8 ozbox cornbread mix
2ribs celery, diced
2tart apples such as granny smith
1 smallonion, finely chopped
1 cpecans, toasted, chopped (see note)
1/4 ceach giblet or chicken broth and melted butter
1/2 tspsalt, or more to taste
1/4 tsppoultry seasoning
1/4 tsppepper, or more to taste
How to Make Apple Cornbread Stuffing, Barb
- Prepare 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.
- Leave 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.
- Spoon stuffing into 12 pound turkey and roast according to your recipe or until turkey tests done (drumstick wiggles freely and thermometer reads 160 degrees).
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.
- Mark bales 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!