Thanksgiving is just around the corner and although this holiday will look different from ones in the past, we can still enjoy new delicious side dishes to go with new traditions. What a better pairing than cornbread, thick-cut bacon, and apples.
This will make your kitchen smell, no wait, your whole house smell like Thanksgiving morning no matter what time of year you make it.
-1 stick of butter
-6 slices of thick cut bacon, chopped
-4 onions, sliced
-4 scallions, sliced
-4 stalks of celery, chopped
-1 Honey Crisp apple, chopped
-8 cups of stale cornbread, cubed 1/2 inch in size
-8 cups of stale potato bread, cubed 1/2 inch in size
-1 cup of chopped pecans
-1/4 cup chopped parsley
-1 tablespoon of chopped fresh thyme
-Kosher salt and ground pepper to taste
-1 1/2 cups low-sodium chicken broth
- Preheat oven to 375 degrees.
- Butter a 3-quart baking dish. Melt 6 tablespoons of butter in large pot over medium-high heat.
- Add bacon and cook, stirring until browned and crispy. That should take about 6-8 minutes.
- Add in the onions, stirring occasionally, until soft and caramelized (about 20 minutes.)
- Add celery, apple, thyme, pinch of kosher salt and black pepper, cook until celery is tender. (5 minutes)
- Add chicken broth, bring to a simmer, then remove from heat.
- Beat the eggs, parsley, and scallions in a large bowl.
- Add cornbread and potato bread cubes, pecans, and vegetable mixture. Stir together.
- Transfer the stuffing into prepared baking dish.
- Cut the remaining 2 tablespoons of butter and dot over the top of the stuffing.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover and bake until golden brown.