Cornbread Apple Stuffing with Bacon
Using Chicken Broth Concentrate
Hearty cornbread stuffing studded with savory vegetables, bacon, and sweet apples – perfect with your Thanksgiving bird or a roast duck or chicken. This cornbread apple stuffing with bacon is sure to be a new favorite!
3/4 pound bacon, diced
1 cup diced onions
1 cup diced celery
1/2 large red bell pepper, diced
2 medium (about 1 1/2 pounds total) Granny Smith apples, peeled, cored and diced
2 tablespoons Kitchen Accomplice Chicken Broth Concentrate or 4 tablespoons Kitchen Accomplice Organic Chicken Bone Broth Concentrate dissolved in 3 cups hot water, divided
5 cups crumbled or cubed cornbread
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley,
Salt and ground black pepper
Unsalted butter for coating casserole dish
Preheat oven to 350 degrees.
In a large skillet, cook bacon over medium heat, stirring occasionally, until browned. Pour off all but about 2 tablespoons of fat from the pan and add onions, celery, and red pepper. Cook, stirring, until vegetables soften, 2 to 3 minutes. Add apples and 2 cups of chicken broth and simmer until apples are crisp-tender, 2 to 3 minutes.
Fold in cornbread, thyme, and parsley. The mixture should be quite wet – add more stock if necessary. Season cornbread apple stuffing with bacon to taste with salt and pepper and transfer to a buttered casserole dish. Bake 30 to 45 minutes, until the top is lightly browned.