Junior League Dressing

1. 1

   In a large pot set over medium heat, cook the bacon. When it's crispy, remove the bacon to a bowl and set aside. Keep the bacon fat.

2. 2

   Still over medium heat, add the rosemary to the bacon fat and cook until fragrant, about 30 seconds.

3. 3

   Add the onion, celery, apples, salt, and pepper and cook for about 10 minutes, stirring occasionally.

4. 4

   Meanwhile, heat the chicken stock so it's warm when added to the cornbread mixture.

5. 5

   Stir the cornbread stuffing into the onion-celery-apple mixture about a cup at a time until incorporated.

6. 6

   Add the chicken stock to the cornbread mixture about a 1/2 cup at a time until you get a wet (but not soaking) cornbread dressing. Keep in mind that you might not use all the chicken stock.

7. 7

   Stir in the reserved bacon.

8. 8

   At this point you're basically done and it's ready to serve, but everybody knows that's not how Thanksgiving works. Put the dressing in a casserole dish and cover with aluminum foil until ready. If it's completely chilled through it'll take about 20 minutes in a 300u00b0 oven to come back.

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