Adapted from recipe bloggers Erin Clarke at wellplated.com and Katie Webster at healthyseasonalrecipes.com
Stuffing
3 T butter
1 T extra-virgin olive oil
1 medium yellow onion, finely chopped
3-4 cloves garlic, minced
4 celery stalks, diced
3 New England apples, peeled and diced in ½-inch pieces (I used 2 Honeycrisp and 1 Granny Smith)
¼ c finely chopped flat-leaf parsley
2 T freshly chopped sage or 2 t rubbed sage
1 T fresh thyme leaves or 1 t dried thyme
1 t salt
1/2 t ground black pepper
1/8 t cinnamon
¼ c hard or fresh apple cider
2 ½ c chicken or vegetable broth
2 large eggs
8 c cornbread (or 4 c white bread, French baguette, sourdough, or whole wheat; plus 4 c cornbread)
¾ c toasted chopped pecans
Preheat oven to 350⁰F. Grease 9″ x 13″ pan.
Melt butter and oil in a large skillet over medium heat. Add onion, garlic, and celery and cook until onion is translucent and vegetables are softened, 3 to 4 minutes. Stir occasionally.
Add apples, parsley, sage, thyme, salt, pepper, cinnamon. Cook, stirring until herbs are fragrant, 1 to 2 minutes.
Add cider and stir to combine. Simmer until evaporated, 2 to 3 minutes. Add broth and bring to a simmer.
Whisk eggs in a large bowl. Temper eggs by whisking about 1 c cider-and-broth liquid into them. Add eggs to remaining vegetable and broth mixture, stirring constantly.
Add cornbread and pecans and toss to combine. Transfer to prepared baking dish and cover with foil.
Bake until stuffing is heated through, 25 to 30 minutes. Remove foil and continue baking until top is lightly browned, 10 to 15 minutes.
Cornbread
1 c milk, room temperature
1 T white vinegar or lemon juice
¼ c honey
2 eggs
6 T unsalted butter, melted and cooled to room temperature
1 c yellow cornmeal (medium grind)
1 c all-purpose flour
2 t baking powder
1/2 t baking soda
½ t salt
Preheat oven to 425⁰F. Grease 8″ x 8″ baking pan.
In medium bowl, stir together milk and vinegar. Set aside for 5 to 10 minutes. Stir in honey, eggs, and melted butter.
In large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Add wet ingredients, folding gently to combine.
Pour the batter into the prepared pan. Bake for 16 to 20 minutes, until the cornbread is a light golden brown and an inserted knife or toothpick comes out clean. Set aside to cool.
Reduce oven to 300⁰F. Cut cornbread into 1-inch cubes. Spread cubes in a single layer on an ungreased or parchment-lined baking sheet. Toast for 15 minutes.