Apple Walnut Cornbread Dressing

Apple Walnut Cornbread Dressing

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Brandon Rodriguez – Duncanville, Texas
2nd Place – Fall Family Favorites, 2012


3/4 c. butter
1 c. chopped celery
1 c. chopped onion
1 (9 x 9-inch) pan cornbread, cooled & crumbled
8 oz. dried wheat bread
2 T. chopped fresh parsley
1/2 tsp. ground ginger
1 tsp. poultry seasoning
1 tsp. salt
2 c. chopped apples
1/2 c. chopped walnuts or pecans
8 slices cooked bacon, diced
1 c. apple juice
1+ c. chicken broth
3 eggs, beaten
*See cornbread ingredients

Preheat oven to 350º. Butter 3-quart casserole dish. Melt 3/4 cup butter in heavy saucepan; sautÈ celery and onion for 8-10 minutes or until tender. In large bowl, combine cornbread, bread, parsley, ginger, poultry seasoning and salt. Mix in celery-onion mixture, chopped apples, chopped nuts, bacon, apple juice, 1 cup chicken broth and beaten eggs. Spoon dressing into prepared casserole dish. Bake for 35-45 minutes in preheated oven or until heated through to 160º internal temperature and lightly browned on top.

Cornbread Ingredients

1/3 c. sifted flour
1 1/2 c. cornmeal, sifted before measured
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt (opt.)
2 eggs, well beaten
1 c. buttermilk
2 c. whole milk
1 1/2 T. butter

Cornbread Directions

Preheat oven to 350º. Sift flour, cornmeal, baking soda, baking powder and salt into mixing bowl. Stir beaten eggs into dry ingredients. Stir in buttermilk and 1 cup whole milk. Heat butter in 9 x 2-inch iron skillet. When skillet is very hot but butter has not browned, pour in batter. Carefully pour remaining 1 cup whole milk on top of batter; do not stir. Place skillet in oven; bake for 50 minutes or until cornbread is set and baked through.


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