Cornbread:
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup butter or margarine
Stuffing:
3/4 pound bacon, cut into 1 in. pieces
2 tablespoon butter or margarine
3 apples, cored and cut into 1 in. pieces
3 celery ribs, chopped
6 scallions (green onions), chopped
1 tablespoon fresh parsley, chopped
2 teaspoons dried marjoram
1 teaspoons dried sage
1/2 teaspoons salt
1/2 teaspoons pepper
2 large eggs
1 can chicken broth, about 1 3/4 cups
Preheat oven to 400*F. Grease 9-inch square
baking pan.
Combine flour, cornmeal, sugar, baking
powder and salt. Make a well in center of these dry ingredients
and add eggs, milk and butter. Stir until just combined. Spoon
batter into pan. Bake 20 to 25 minutes or until toothpick inserted
into center comes out clean. Cool on wire rack 10 minutes. Remove
from pan and cut into 1-inch cubes. Place on ungreased baking
sheet. Bake until cubes are toasted, about 30 minutes.
In large skillet over medium heat, cook
bacon until crisp, about 15 minutes. With slotted spoon, remove
bacon to paper towels. Reserve 2 tablespoons drippings. In same
skillet over medium heat, melt butter in reserved drippings.
Add apples and celery. Cook until tender, about 15 minutes. Stir
in scallions, parsley, marjoram, sage, salt, and pepper.
In a medium bowl, whisk together eggs
and broth. In large bowl combine corn bread cubes, bacon and
apple mixture. Stir in egg-broth mixture until just combined.
Fill turkey cavities with some stuffing. Spoon remaining stuffing
into greased 2-quart casserole, cover, and put in oven to heat
through 30 minutes before turkey is done.
