4 Cups Cubed French Bread – Leave out on baking sheet overnight to dry out OR bake in 200 Fahrenheit degree oven for 2 hours.
4 Cups Cubed *Cornbread – Leave out on baking sheet overnight to dry out OR bake in 200 Fahrenheit degree oven for 2 hours.
2 1/2 Cups Chicken Broth
1 Cup Apple Juice
3 Eggs, Beaten
6 Tablespoon Of Melted Butter
1 Cup Diced Onion
1 Cup Diced Celery
2 Cups Diced Granny Smith Apples
1 Cup Golden Raisins
1/2 Cup Chopped Fresh Parsley
1/4 Cup Fresh Chopped Sage
1 Tablespoon Chopped Fresh Thyme
Salt And Pepper
Preheat oven to 375 degrees Fahrenheit.
Coat a 9 x 13 inch baking dish with nonstick spray.
Stir together French bread cubes with cornbread, apple juice, chicken broth and eggs.
In a skillet saute – 6 Tablespoon of melted butter, diced onion and celery then add then apples.
Saute until softened over medium heat, about 3 minutes.
Next add the raisins, parsley, sage and thyme.
Season with salt and pepper.
Transfer mixture to prepared casserole dish.
Bake dressing until golden about 45 minutes.
Optional: If you wish, add sautéed turkey sausages with the skins removed to the onion mixture.
Recipe makes 12 servings of stuffing.
1 1/2 Cups Buttermilk
1/4-1/3 Cup Granulated Sugar
1 Cup Frozen Corn Kernels
1 Cup Fine Cornmeal
1-1 1/2 Cups Flour
2 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
1/3 Cup Melted Butter
Whirl buttermilk, egg, sugar and corn kernels in a blender till almost smooth.
Measure cornmeal into a medium bowl.
Stir in buttermilk mixture.
Let soak while proceeding.
Line an 8 x 8 inch baking pan with foil.
Coat with non-stick spray or lightly butter.
Preheat oven to 400 degrees Fahrenheit.
Sift flour with baking powder, baking soda and salt.
Make a well, pour in wet mixture.
Stir slightly, just wetting some of the flour mixture.
Pour in melted butter; stir until all flour mixture is moistened.
The batter is thick, not smooth.
Turn into prepared pan; roughly level top.
Bake in centre of the oven for 25-30 minutes or until lightly browned.
Cool on baking rack for 5 minutes; then lift out of the pan using the foil edges.
Loosen sides and peel off foil; finish cooling cornbread on rack Serve warm or at room temperature, cutting into squares.
If using for the stuffing recipe which follows–cut half of the cornbread into cubes and leave it to dry on a baking sheet overnight.
The rest of the cornbread can be wrapped tightly in foil and frozen up to a month before using.