Southern Cornbread Stuffing | Thanksgiving Special | Serves 10-12
1 stick unsalted butter, divided
1 cup diced yellow onion
1 cup apples, peeled and diced
1 cup diced celery
1 red bell pepper, diced
1 green bell pepper, diced
1 tablespoon fresh sage leaves
1 tablespoon fresh thyme leaves
1 tablespoon poultry seasoning
1 (1/2) to 2 cups turkey stock
2 large eggs, beaten
2 tablespoons chopped flat leaf parsley
6 cups diced cornbread (stale is best)
Kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees Fahrenheit. Grease a large cast iron pan with 2 tablespoon softened butter.
Heat the remaining butter in large pot over medium heat and saute the onion and the apples, until tender, about 5 minutes, stirring occasionally. Cook the celery, red and green bell pepper until tender, about 10 minutes, stirring occasionally. Stir in the sage, thyme, and poultry seasoning and cook for 1 minute. Stir in the stock and bring to a simmer. Cool the mixture.
In a large bowl, beat the eggs and parsley together. Toss in the cornbread to coat evenly. Pour the cooled vegetable-broth mixture and toss. Fill the cast iron pan with the stuffing, cover with foil and bake. Remove the foil and bake for an additional 30 to 35 minutes until the top is golden brown.
Cook with soul. Eat with pleasure!