What We Call Dressing - Cornbread, Bacon, Onion & Apple

1. 1

   Preheat the oven to 425. Line a sheet pan with parchment paper and brush the paper with oil or butter.

2. 2

   Make the cornbread: Whisk the dry ingredients together.

3. 3

   Whisk the eggs, buttermilk and melted butter and incorporate into the dry ingredients just until combined.

4. 4

   Using an offset spatula, spread the cornbread across the parchment paper.

5. 5

   Bake for 15-20 minutes. Remove from the oven and cool. Once cooled, cut into croutons and leave on the sheet pan to get a little stale, at least overnight.

6. 6

   Make the dressing: Cook the bacon in a roomy saute pan until crispy. Allow to drain on paper towels.

7. 7

   Add the onions to the bacon fat in the pan, add the seasonings and cook slowly until the onions are wilted.

8. 8

   Add the apples and cook until the onions and apples are well caramelized.

9. 9

   Pour in the chicken stock to deglaze the pan then turn off the heat and allow the stock to cool a bit.

10. 10

    Heat the cream until small bubbles appear at the edges of the pan.

11. 11

    Whip the eggwhites until stiff.

12. 12

    Assemble the dressing: In a large bowl, combine the cornbread croutons with the bacon, apples, onion and chicken stock, and cream.

13. 13

    Fold in the eggwhites.

14. 14

    Press the dressing into a buttered large gratin or baking dish.

15. 15

    Bake for 55 minutes at 350. For a really fantastic finish, drizzle turkey drippings - any not used for gravy making - across the top. Raise the oven temperature to 425 and bake for 10 more minutes until crispy and a little blistered on the surface.

No additional tips available.