Apple Stuffing
This apple and cornbread stuffing is lightened with whipped egg whites, so it bakes up closer to a soft soufflé than a dense bread pudding. Dried apples and apple jelly give it a sweet, fruity backbone, walnuts add crunch, and Fontina melts into a browned crust on top. It suits roast turkey as a side, and it works well packed into pork chops or alongside a pork roast.
Instructions
Beat the egg whites with the cream of tartar until they hold stiff peaks, and set them aside.
In a large bowl, combine the crumbled cornbread, dried apples, apple jelly, walnuts, sugar, beaten egg yolks, and a seasoning of salt and pepper. Stir until the mixture is evenly moistened.
Fold the whipped egg whites into the cornbread mixture in a few batches. Work gently so the whites stay airy.
Pour the mixture into a roasting pan and scatter the shredded Fontina over the top. Bake at 325°F for 30 minutes, until the top is browned and bubbling.
Let the stuffing rest for 7 minutes after it comes out of the oven. Serve it warm as a side, or use it to stuff pork chops.
Make it personal.
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