About the Recipe
Ingredients
3 Tsp extra virgin olive oil, plus 3 Granny Smith apples peeled
more for finishing and diced
1/2 bunch fresh sage 11/2 cup raw pecans
1/2 bunch fresh thyme 2 eggs
1 large Spanish onion,thinly 3/4 cup heavy cream
sliced 1 1/2 cup low sodium chicken stock
Kosher salt and fresh ground (homemade preferred)
black pepper 6 lg cornbread muffins cubed
Preheat oven to 375 degrees F. Set a large saute pan over medium
heat and add olive oil, sage and thyme sprigs. As oil heats up the herbs
will crackle and fry, infusing the oil. Remove the sage and thyme and
set aside on a paper towel to drain - these can be used as a garnish, if
desired. Add onions to the pan and cook over medium heat for 15
minutes until carmelized. Season with salt and pepper..Remove onions
from pan and add apples. Crush the pecans and add to the pan. Add
more oil, if needed and season with salt and pepper. Gently saute until
pecans are lightly toasted and apples are just cooked slightly (about 3
to 5 minutes). In a large mixing bowl whisk together egg, cream, chicken
stock and salt and pepper to taste. Add cubed cornbread muffins,
carmelized onions, apples and pecans. Using a wooden spoon, mix the
stuffing until well combined. Stir the stuffing together, spoon it into a
buttered baking dish and put it in the oven along with the turkey. Bake until
hot and crusty on top about 30 mminutes.