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KEEP SCREEN ON

Yield: Makes 8 to 10 servings

Ingredients
Ingredients
1/4 cup canola oil

1 medium onion, peeled and finely diced

4 stalks celery, finely diced     

2 green apples, peeled, cored and diced

5 cups low sodium chicken broth

12 cups cornbread, cut into 1/2-inch cubes

1 tablespoon dry sage

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons butter, cut into small pieces

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Based on 16 ratings

Preparation Method

  1. Preheat Wolf oven in BAKE at 350° F (177°C).
  2. In 12-inch sauté pan over medium high heat add oil.
  3. Sauté onions, celery and apples about 10 minutes or until soft, stirring occasionally.
  4. Add chicken broth and heat about 3 minutes or until warm.
  5. Meanwhile, mix cornbread, sage, salt and pepper in a large bowl.
  6. Pour onion broth mixture over corn bread and gently stir to combine.
  7. Spread this mixture into a well buttered 2 1/2-quart baking dish.
  8. Dot the top with butter and place in center of oven for 1 hour or until golden brown on top.
  9. Serve warm.

To Make Ahead:

  1. Follow the above directions until the stuffing is spread into baking dish.
  2. Cover tightly and refrigerate overnight.
  3. When ready to serve, preheat Wolf oven in ROAST at 400°F (204°C) and roast uncovered for 1 hour.
  4. Cover with lid or foil and continue to roast for 30 minutes more.
  5. Serve or keep warm until ready to serve.

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