Maple Apple Herb Cornbread Stuffing

Recipe created by Patty Mastracco

Maple syrup, apples and almonds give this cornbread stuffing a sweet, fall flavor. 

Prep time: 30 minutes
Total time: 1 hour, 50 minutes
Servings: 12
Serving size: About 1 cup
Course: Side

INGREDIENTS

• 10 cups cubed cornbread

• 6 tablespoons butter

• 2 cups coarsely chopped onion

• 3 stalks celery, halved horizontally and sliced

• 1 medium green apple, peeled, cored and cut into bite-size pieces

• 3 tablespoons pure maple syrup

• 1 1/2 teaspoons poultry seasoning

• 1 1/2 teaspoons dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon sage

• 2 1/2 to 3 cups chicken broth, divided

• Freshly ground sea salt and pepper to taste

• 1 cup Mariani Whole Natural Almonds, coarsely chopped

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INSTRUCTIONS

1. Preheat oven to 350°F. Place bread cubes in a single layer on a large baking sheet and bake for 15 minutes to toast. Transfer to a large bowl.

2. Lightly butter an 11 X 7-inch baking dish or coat with nonstick cooking spray.

3. Increase oven temperature to 375°F. Melt butter in a very large skillet over medium heat. Add onion and apples; cook for 10 minutes or until both are soft, stirring frequently. Add celery to skillet; cook for 5 minutes more.

4. Add vegetable mixture and herbs to bowl with bread cubes and stir lightly. Add enough broth to moisten bread cubes, but not so much that they’re soggy. (Bread should still be slightly firm on the edges.) Season with salt and pepper. (May be prepared 1 day ahead at this point and stored tightly covered in the refrigerator).

5. Place in prepared baking dish and sprinkle with almonds. Bake for 45 to 50 minutes, tenting lightly with foil if the top browns too quickly.

Nutritional Analysis Per Serving:

Calories: 370. Total Fat: 19g. Saturated Fat: 6g. Monounsaturated Fat: 8.775g. Polyunsaturated Fat: 2.635g. Cholesterol: 45mg. Sodium: 730mg. Carbohydrates: 42g. Fiber: 5g. Sugars: 17g. Protein: 9g. Vitamin D: 0mcg (0%). Calcium: 130mg (10%). Iron: 2mg (10%). Potassium: 340mg (8%)

Yield: 12

Author: Patty Mastracco

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Maple Apple Herb Cornbread Stuffing

Maple syrup, apples and almonds give this cornbread stuffing a sweet, fall flavor.

prep time: 30 Minscook time: 1 Hour 20 Minstotal time: 1 Hour 50 Mins

ingredients:

• 10 cups cubed cornbread
• 6 tablespoons butter
• 2 cups coarsely chopped onion
• 3 stalks celery, halved horizontally and sliced
• 1 medium green apple, peeled, cored and cut into bite-size pieces
• 3 tablespoons pure maple syrup
• 1 1/2 teaspoons poultry seasoning
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon sage
• 2 1/2 to 3 cups chicken broth, divided
• Freshly ground sea salt and pepper to taste
• 1 cup Mariani Whole Natural Almonds, coarsely chopped

instructions:

How to cook Maple Apple Herb Cornbread Stuffing

1. Preheat oven to 350°F. Place bread cubes in a single layer on a large baking sheet and bake for 15 minutes to toast. Transfer to a large bowl.
2. Lightly butter an 11 X 7-inch baking dish or coat with nonstick cooking spray.
3. Increase oven temperature to 375°F. Melt butter in a very large skillet over medium heat. Add onion and apples; cook for 10 minutes or until both are soft, stirring frequently. Add celery to skillet; cook for 5 minutes more.
4. Add vegetable mixture and herbs to bowl with bread cubes and stir lightly. Add enough broth to moisten bread cubes, but not so much that they’re soggy. (Bread should still be slightly firm on the edges.) Season with salt and pepper. (May be prepared 1 day ahead at this point and stored tightly covered in the refrigerator).
5. Place in prepared baking dish and sprinkle with almonds. Bake for 45 to 50 minutes, tenting lightly with foil if the top browns too quickly.

Calories

370

Total Fat

19g

Sat. Fat

6g

Monounsaturated Fat

8.775g

Polyunsaturated Fat

2.635g

Cholesterol

45mg

Sodium

730mg

Carbohydrates

42g

Fiber

5g

Sugars

17g

Protein

9g

Vitamin D

0%

Calcium

10%

Iron

10%

Potassium

8%

Created using The Recipes Generator