Give thanks to the LORD, for He is good, For His lovingkindness is everlasting. (Ps 136:1)
This Thursday will be my third Thanksgiving dinner and I couldn’t be happier about it. Thanksgiving is my favorite holiday of the year because it is focused on food, family and thankfulness. I just love it.
Last week my cooking club took a stab at our own twist on Thanksgiving dinner and we truly outdid ourselves — a brined and fried turkey (the BEST turkey I’ve ever eaten…YUMMMM!), truffle mashed potatoes, corn casserole, pumpkin cheesecake with salted caramel and this — Nina’s cornbread apple stuffing.
I’m already a sucker for stuffing; it’s my favorite part of the holiday dinner. The first time I had Nina’s stuffing, I was in love. It was the best stuffing I’d ever tasted. Cornbread, apples, pecans together in a perfectly sweet and salty side. I wanted to post this recipe today to give all of you the chance to add it to your Thanksgiving side dishes as well. I’ll be serving it up on Thursday as we feast with friends, filling our bellies with delightful food and filling our hearts with gratitude.
1 ½ cups pecans
6 tablespoons butter
Baked Cornbread (9×9 dish, fully cooled)
1 rib celery diced
1 medium apple, peeled and diced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp salt
¼ tsp fresh ground pepper
¼ cup dry white wine
1/3 cup heavy cream
1/3 cup low sodium chicken stock
1. Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 mins. Set aside.
2. Melt 2 tablespoons butter. Cut cornbread into 2 inch thick slices. Place on a cookie sheet and brush with melted butter. Toast until golden brown, about 10 mins. Transfer to a wire rack to cool.
3. Heat remaining 4 tablespoons of butter in a skillet on med high. Add shallots and celery. Cook until softened, about 3 mins. Add apples, thyme, rosemary, salt and pepper; cook until slightly softened, about 3 mins. Add wine and continue cooking until absorbed, about 1 min. Add cream. Cook for 30 seconds and remove pan from heat.
4. Crumble corn bread into a large bowl. Add the apple mixture and toasted pecans and toss. If baking outside the turkey add the chicken stock and bake at 375 in a buttered 9×13 inch baking dish until crusty and golden brown, 30 mins.