A great way to sweeten up traditional cornbread stuffing is with apples and golden raisins. Try this version for your Thanksgiving dinner and watch the compliments roll in from friends and family. The additional flavors of fresh sage, thyme and cream make this a rich side dish for your turkey dinner.
2 tablespoons butter
2 onions, chopped
1 stalk celery, diced
1 cup golden raisins
2 diced green apples
6 large cornmeal muffins, cubed
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Melt the butter in a skillet over medium heat. Add the onions, apples and celery and cook, stirring, for about 10 minutes, or until soft and caramelized.
Add sage, thyme and raisins; scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it’s well combined.
In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and 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 minutes.