This Cornbread and Apple Stuffing is savoury and sweet with a wonderful soft layer of cornbread stuffing at the bottom and a layer of crispy croutons on top. Perfect to serve alongside roast turkey or chicken. Festive, easy, and delicious | imagelicious.com #stuffing #cornbread #apples #sponsored
Spread the cubed Italian bread and cornbread into an even layer on a large sheet pan. Toast in the oven for about 30 minutes.
Meanwhile, core and chop the apples into 1/4 inch pieces.
Discard the green leek leaves. Slice the remaining white and light green part of the leek in half lengthwise and wash very thoroughly between the layers. This is where specs of dirt often hide so make sure to get everything out.
Slice the leek.
Remove the leaves from the rosemary sprig and roughly chop them.
Remove the leaves from the thyme sprigs.
Very finely mince the garlic.
Finely chop the parsley.
In a medium skillet, melt the better together with the olive oil on medium heat.
Add the chopped apples, sliced leeks, thyme leaves, and chopped rosemary leaves and sauté mixing occasionally until softened. About 7-10 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant. Set aside.
In a medium bowl (or a measuring jug), whisk together the eggs, broth, and seasonings.
In a large bowl, mix together the toasted bread and cornbread with the cooked apples and leeks, chopped parsley and the egg-broth mixture.Alternatively, you can do that step directly in the roasting pan.
Pour the stuffing mixture into the 11x9" roasting pan and spread evenly.
Bake for 30-40 minutes in the preheated oven.
For softer stuffing:
Use more broth.
Let the stuffing mixture sit in a bowl for 10-15 minutes and mix it once in a while so that all the croutons soak up the moisture.
Use a bigger pan so that all the croutons are in one layer and are evenly covered in eggy-broth mixture.