I may not be Southern, but somehow Thanksgiving and Cornbread stuffing have always gone together in my mind. Here’s how I do it–
- 1 pan of cornbread* (*I use the recipe on the back of the cornmeal package, but whatever the recipe I always add a heaping TBLS of sour cream to the batter.)
- 2 Tbls butter
- 1 cup or so of dried apples, chopped
- 2 onions, chopped fine
- 1 egg, beaten
- 1/4 cup half and half
- 1/4 chicken stock
- 3 Tbls dried sage
Preheat oven to 375.
Cut the cornbread into smallish pieces and spread out on a baking sheet to dry out. Here in Colorado it takes no time as any moisture is sucked out of anything in minutes. If you live anywhere less desert-like, put the baking sheet in a 200 degree oven for about 20 minutes to achieve the same results.
Melt the butter in a medium pan. Add the chopped onions and saute for about 10 minutes, or until soft.
Crumble dried-out cornbread into a bowl. Add the onions, apples, sage and salt and pepper.
In separate bowl whisk together the egg, cream and chicken stock. Pour over the cornbread and stir. together.
Put into a buttered 9X13 baking dish.
Bake 30 minutes until hot and crusty on top.