CORNBREAD STUFFING WITH APPLES AND BACON-

[nverland]

CORNBREAD STUFFING WITH APPLES AND BACON
Gluten-free

6 cups Pamela’s Cornbread, cubed 1/2-inch to 1-inch, dried out for a couple of days (use cornbread recipe on Cornbread Mix bag)
10 ounces bacon, chopped in 1/4-inch pieces
4 tablespoons butter
2 small yellow onions, chopped
2 ribs celery, chopped
2 Fuji apples, peeled, cored, chopped
1/2 cup walnuts, roasted, chopped
12 sprigs thyme leaves, finely chopped (2 Tbsp.)
2 sprigs sage leaves, finely chopped (2 Tbsp.)
1 cup chicken broth
1/4 teaspoon cayenne (optional)

Fry bacon until crisp, remove, and reserve. Add butter to pan, add onion and celery, and sauté until golden, about 6-8 minutes. Add apples, walnuts, thyme, and sage. Cook until apples soften, about 4-5 minutes. Toss in a large bowl with cornbread cubes, broth, bacon, and cayenne (if using). Mix well.
Bake at 375 degrees in buttered dish covered with foil for 40 minutes, remove foil and bake until top turns golden, about 20 minutes longer.