Apple & Onion Cornbread Stuffing
You can make the cornbread for the stuffing up to a day ahead of time. Once the cornbread has been baked, let it cool to room temperature, then tear it into 1/2-inch pieces and let it dry out. If you’d rather not make cornbread, you can use a whole-grain bread such as oatmeal or whole-wheat instead. You’ll need 8-1/2 cups of bread (about 12 ounces) torn into 1/2-inch pieces. Spread it out to let it dry for a couple of hours.
Oniony Cornbread, crumbled
2 teaspoons olive oil
1 small onion, minced
3 cloves garlic, minced
2 Granny Smith apples, unpeeled, cut into 1/2-inch chunks
1/2 cup chopped parsley
3/4 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups chicken broth, homemade or canned
1/3 cup chopped mixed dried fruit
1 Make the Oniony Cornbread, but bake it in a 9 x 13-inch pan for 25 minutes. Let cool to room temperature before crumbling into bite-size pieces.
2 In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes. Add the apples and stir to coat.
3 Transfer to a large bowl. Add the cornbread, parsley, sage, salt, and pepper, and stir well to combine. Add the broth and the dried fruit, and stir until the cornbread is moistened.
4 Transfer to a 2-1/2-quart shallow baking dish, cover with foil, and bake for 30 minutes, or until the stuffing is piping hot.
Makes 12 servings.
Per serving: 158 calories, 4g total fat (0.7g saturated), 19mg cholesterol, 2g dietary fiber, 27g carbohydrate, 4g protein, 369mg sodium.