The combination of flavorful cornbread, crunchy pecans, fresh sage and sweet apples make this stuffing spectacular!
Ingredients:
4 Tbs. plus 2 Tbs. unsalted butter
2 Tbs. olive oil
2 yellow onions, diced
3 celery stalks, diced
1/4 cup dry white wine
4 large green apples, peeled, cored and diced
12 oz. cornbread stuffing mix
1 cup chopped pecans, toasted
1/2 cup fresh parsley, chopped
2 Tbs. fresh sage, chopped
1/2 cup apple juice
1-1/2 cups chicken broth
Salt and pepper, to taste
Preparation:
- Melt 4 tablespoons butter with olive oil in a large sauté pan over medium heat. Add onions and celery and sauté until tender, about 10 minutes. Add apples and sauté 3 minutes more. Add white wine and cook 1 minute, scraping any brown bits from bottom of pan. Remove pan from heat.
- Place stuffing mix in a large mixing bowl and add sautéed mixture along with pecans, parsley and sage. Add juice and broth and mix well. Season to taste with salt and pepper. Spray a 4-quart casserole dish with nonstick cooking spray. Spoon stuffing into pan and drizzle remaining 2 tablespoons butter over the top. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 20 minutes more, or until top is golden and crisp.
Serves 12. Recipe supplied by the show's host, Chef Jamie Gwen. You can visit her Web site by clicking here.
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