Cornbread Apple Stuffing
Cornbread Apple Stuffing
KEEP SCREEN ON
Yield: Makes 8 to 10 servings
Ingredients
Ingredients
1/4 cup canola oil1 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
Preparation Method
- Preheat Wolf oven in BAKE at 350° F (177°C).
- In 12-inch sauté pan over medium high heat add oil.
- Sauté onions, celery and apples about 10 minutes or until soft, stirring occasionally.
- Add chicken broth and heat about 3 minutes or until warm.
- Meanwhile, mix cornbread, sage, salt and pepper in a large bowl.
- Pour onion broth mixture over corn bread and gently stir to combine.
- Spread this mixture into a well buttered 2 1/2-quart baking dish.
- Dot the top with butter and place in center of oven for 1 hour or until golden brown on top.
- Serve warm.
To Make Ahead:
- Follow the above directions until the stuffing is spread into baking dish.
- Cover tightly and refrigerate overnight.
- When ready to serve, preheat Wolf oven in ROAST at 400°F (204°C) and roast uncovered for 1 hour.
- Cover with lid or foil and continue to roast for 30 minutes more.
- Serve or keep warm until ready to serve.