CORNBREAD APPLEDRESSING

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.