A wonderful stuffing choice for both fall and winter menus.

Apple and Bacon Cornbread Stuffing

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

1. Preheat oven to 400°F (205°C). Grease 9-inch square baking pan.
2. 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.
3. 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.
4. 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.

Makes 12 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.