Although a perfectly roasted turkey may be the focal point of next week’s Thanksgiving feast, let us not forget about the supporting side dishes like traditional green bean casserole or creamy mashed potatoes and gravy that also grace our plate in perfect harmony. Thanksgiving is just not Thanksgiving without a nice serving of herbed stuffing to round out our plates and make our bellies happy with tryptophan joy.
With thousands of stuffing recipes available on the internet, the one you decide to serve should boil down to personal taste and preference. Growing up my mom would make a basic but memorable onion and celery dressing that I loved even though she would make it the same way year after year. If you were to ask her what she thought of her recipe she would tell you it is very simple and not very good, but I beg to differ. The way I see it her recipes are really an extension of her, which is why I love eating her food. No one cooks like my mom.
This year I’m going with a more elaborate recipe than year’s past. These days people love to experiment in the kitchen and I know many people are in search of new recipes to add to their holiday table, even the stuffing.
Today I have a cornbread stuffing that is studded with different complimentary flavors and textures to make this year’s stuffing a side dish to be remembered. Bacon, apples, cranberries, celery, onions, and mushrooms are key ingredients in elevating this dish from the standard variety. White bread is also used to add more structure to the cubed corn bread which falls apart easily when liquid is added to it.
If you’re up for a more adventurous stuffing, this is the one for you! Enjoy!
Recipe: Apple Bacon Cranberry Cornbread Stuffing
A cornbread stuffing loaded with bacon, apples, cranberries, mushrooms, and celery seasoned with a blend of spices and baked to perfection.
- 1 pound bacon, cooked and crumbled, plus 2 tablespoons bacon oil reserved
- 1 medium yellow onion, chopped
- 4 celery stalks, chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 generous tablespoons dried sage or 1/4 cup fresh sage, minced
- 2 teaspoons dried thyme, or 2 tablespoons fresh thyme
- 1/2 teaspoon crushed rosemary
- 2 cups sliced mushrooms
- 1 large granny smith apple, peeled and chopped into 1/2-inch cubes
- 1/2 cup dried cranberries
- 12-ounce package cubed seasoned cornbread stuffing
- 4 slices white bread, cut into 1/2-inch cubes
- 3 cups chicken broth
- 2 eggs, beaten
- Preheat oven to 375 degrees F.
- Drizzle the bacon oil over a hot skillet on medium heat.
- Add the onions and celery to the pan and cook for 4 minutes until soft.
- Season with salt, pepper, sage, thyme, and rosemary.
- Add the mushrooms and apple. Cook for an additional 3 minutes. Turn off the heat.
- Stir in the bacon, cranberries, cornbread cubes, and the white bread cubes.
- Add the chicken broth and stir until the stuffing is evenly wet.
- Before adding the egg, taste the stuffing mixture and season with additional salt and pepper according to your taste.
- Stir in the egg and fold gently until the mixture is moist but not soggy.
- Spray a 9x13 pan with non-stick spray. Transfer the stuffing to the pan and bake for 35 minutes.