Thanksgiving is probably my favorite day of the year. It’s a holiday that doesn’t require all the hustle and gift-purchasing that Christmas does. All it requires is cooking, eating, relaxing, gratitude, and football. Win.
Thanksgiving is also all about tradition. It’s the one day each year that I want things to taste exactly they way they have for decades. I want the green bean casserole with canned cream-of-mushroom soup, and there must be mashed potatoes and an abundance of gravy.
But, the thing that really brings it home for me is the stuffing. I *LOVE* stuffing. Not only is it my favorite part of the meal, it’s also the one that has to taste just right in order for it to truly be Thanksgiving. In my family, that means a lot of torn, slightly-stale bread, tons of butter, onion, celery, and seasoning. It’s the best.
The problem, though, is that I also secretly love cornbread stuffing. Cornbread has such a nice texture. It’s rich but crumbly. It’s sweet, but it goes so well with any kind of savory meat product you want to throw in. As it turns out, it goes well with pretty much everything. Extra apples? Yes. Fresh sage…totally!
Cornbread stuffing just isn’t traditional for me, so I never make it on Thanksgiving. But, I guess that’s what the other 29 days in November are for?
- 4 corn muffins (about 10 oz.)
- 3 T. butter
- 1 T. olive oil
- ½ cup diced onion
- 2 stalks celery, diced
- 4 oz. Canadian bacon, diced
- 1 garlic clove, minced
- 1 Granny Smith apple, diced
- 1 ½ tsp. chopped fresh sage
- 1 tsp. chopped fresh thyme
- ½ cup chicken stock
- Preheat oven to 375 degrees F. Spray an 8”x 8” square baking dish with non-stick cooking spray.
- Crumble corn muffins in a large bowl. Set aside.
- In a large skillet, heat butter and olive oil over medium heat. Add the onion and celery and cook until softened, about 6-7 minutes.
- Add the Canadian bacon and cook until pieces start to brown.
- Add the garlic, apple, sage, and thyme and cook for 2-3 minutes longer. Transfer mixture to the bowl with the crumbled corn muffins and stir to combine.
- Pour stuffing into the prepared dish, and pour chicken stock evenly over the top. Bake for 20-25 minutes until the top is golden brown.
Adapted from Everyday with Rachael Ray.