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Cornbread and Apple Stuffing

Makes 12 servings

• Giblets from a turkey
• 1/2 cup butter
• 1 cup chopped onion
• 1 cup cored and chopped apples
• 1/2 cup dried cranberries
• 2 1/2 cups chicken broth
• 3 tablespoons poultry seasoning
• 13-by-9-inch pan of corn bread
• 4 slices white bread
• 3 eggs, lightly beaten
• 1 teaspoon freshly ground pepper
• 1 cup pan drippings from cooked turkey

Bring a medium saucepan of lightly salted water to a boil. Add the giblets and boil for 45 minutes. Pour off water and set giblets aside to cool. When completely cooled, chop into small pieces.

Meanwhile, melt half the butter in a large saucepan over medium heat. Add the onions, apples and cranberries, and sauté 5 minutes. Stir in broth and poultry seasoning. Bring to a boil and cook for 15 minutes.

While onions and fruit boil, preheat oven to 350 degrees. Use remaining butter to coat a large baking pan. Finely crumble corn bread into the baking pan. Tear the slices of white bread into small pieces and mix with corn bread by hand. Add eggs and pepper to the bread mixture and mix well by hand.

Pour broth and fruit mixture over corn bread and use a large spoon to mix well. Add half the giblets and mix well. Remaining giblets can be reserved for another use.

Bake the stuffing for 1 hour, or until lightly crisp around the edges. Baste occasionally with pan drippings.

Other Great Stuffings

• Pork Stuffing With Wild Rice and Roasted Chestnuts
  
  
• Cornbread and Apple Stuffing
  
  
• Tabbouleh Stuffing With Dried Fruit
  
  

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