Holiday Stuffing
This cornbread stuffing is baked in its own dish, not inside the bird, so the turkey stays moist. Crumbled cornbread gives it a tender, slightly sweet base, and six egg yolks bind it into something closer to a savory custard than a pile of bread. Apple jelly and dried apples add fruit, walnuts add crunch, and fresh sage keeps the whole dish tasting like a proper holiday side.
Instructions
Grease a baking dish and set it aside. Beat the egg yolks in a large bowl.
Add the crumbled cornbread, salt, pepper, sage, apple jelly, dried apples, melted butter and walnuts to the yolks. Stir until everything is evenly mixed.
Transfer the mixture to the greased baking dish. Bake at 350°F (175°C) for 45 minutes, until the top is browned.
If the top has not browned after that time, put the dish under the broiler until it colors. If you like a moister stuffing, you can stir in some chicken or turkey broth before baking.
Serve alongside roast turkey, cranberry sauce, yams and the rest of the holiday table.
Make it personal.
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