Apple Bacon Cornbread Stuffing
Apple Bacon Cornbread Stuffing might be just the Southern recipe you are searching for. This side dish has 426 calories, 11g of protein, and 23g of fat per serving. This recipe serves 16. Head to the store and pick up eggs, granny smith apples, heavy whipping cream, and a few other things to make it today. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Spray a 10- by 15-in. rimmed baking sheet or two 9- by 13-in. baking pans with cooking oil spray and set aside. Melt butter and set aside.
In a medium bowl, whisk 4 eggs with milk and set aside. In a large bowl, mix cornmeal, flour, granulated sugar, brown sugar, baking powder, and 1 tsp. salt.
Add milk mixture to cornmeal mixture and mix just enough to combine thoroughly. Stir in melted butter.
Pour batter into prepared pan(s) and bake until golden brown, about 30 minutes.
Let cool until cool enough to handle, about 30 minutes. Keep oven on.
Cut cornbread into 1/2-in. pieces and spread on 2 large, rimmed baking sheets.
Bake until golden brown, stirring once or twice, about 45 minutes.
Let cool to room temperature; transfer to a very large bowl.
Meanwhile, in a large frying pan over medium-high heat, cook bacon until brown and crisp. Using a slotted spoon, transfer bacon to a plate or baking sheet lined with paper towels.
Transfer rendered fat to a small bowl and set aside.
Put 1 tbsp. reserved bacon fat back in the same frying pan over medium-high heat.
Add celery, onion, and remaining 1 tsp. salt. Cook until soft, about 5 minutes.
Transfer onion and celery to a medium bowl along with bacon. Return pan to medium-high heat and add 1 more tbsp. reserved bacon fat.
Add apples and cook, stirring occasionally, until well browned and soft but not falling apart, about 7 minutes.
Transfer apples to bowl with onions, celery, and bacon.
Return pan to medium-high heat and add cider. Use a wooden spoon to scrape up any browned bits on the bottom of the pan.
Add cream and cook until liquid is reduced by half, about 10 minutes. Meanwhile, whisk remaining 4 eggs in a medium bowl.
Add 1/4 cup cider-cream mixture to eggs, whisking constantly.
Add another 1/2 cup cider cream, still whisking.
Whisk in remaining cider cream.
Pour egg mixture over reserved cornbread cubes and toss gently but thoroughly.
Add reserved onion-bacon mixture, thyme, and pepper. Toss gently to combine well.
Transfer mixture to a 9- by 13-in. baking pan, cover with aluminum foil, and bake until hot, about 45 minutes.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Domaine Leseurre Dry Cuvee Classique Riesling with a 4.8 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
![Domaine Leseurre Dry Cuvee Classique Riesling]()
Domaine Leseurre Dry Cuvee Classique Riesling
Domaine Leseurre’s Riesling juice is fermented 100% in stainless tanks. While on its lees, the wine is hand-stirred (bâtonnage sur lies) once per month, for 11 months. This process develops an additional complexity of flavors and aromas. This dry Riesling has scents of citrus blossoms and lemon zest, layered on the palate with hints of pear. This riesling pairs well with trout amandine, raw oysters and is a lovely aperitif.