Savory Corn Bread Stuffing

I didn't particularly like this, most likely because it's very different from the stuffing you get from the mix. The ingredients maintain their shape and it's not as moist as most stuffings. Part of that is probably because we didn't cook it in the turkey like it's intended. It did have an excellent flavor though, and according to Alton Brown it fits the definition of how stuffing really should be! I originally gave it 3 stars, but after talking with my husband (who loved it!) I'm changing that to 4 stars.



1 recipe buttermilk corn bread, yogurt corn bread, or other cornbread, cooled. (See previous post)
Cut the cornbread into 3/4 inch cubes and let stand at room temperature overnight to dry out (or oven on 200 F, checking often)



In a large skillet with 3 tablespoons olive oil add: 1 large onion, chopped, 3 ribs celery, chopped. Cook until soft, about 5 minutes. Remove from heat.

I used a large storage bag for this step: 2 medium size tart cooking apples (I used granny smith), peeled, cored and chopped, 1/2 cup pine nuts or pecans, 1/3 cup chopped fresh parsley, 2 teaspoons poultry seasoning or 3/4 tsp each dried thyme, marjoram, and rosemary, crumbled. 1 teaspoon dried sage or 1 tablespoon thinly sliced fresh sage leaves, and freshly ground black pepper to taste.
Add contents of skillet to the bag and mix well.
Add 2 tablespoons Madeira or dry sherry (I substituted with chicken broth) so I added a total of 1/2 a cup of chicken broth since I wasn't cooking it in the turkey.



If you are baking outside the turkey place in a buttered baking dish, then dot the top with butter as well. Sprinkle with a little more chicken broth if needed.
Bake on 325 for 35-45 minutes. Uncover and bake the last 15 minutes more to crisp the top.