1 batch cornbread or corn muffins (see note below)
4 TB butter plus 1 tsp. for the baking dish
2 onions, diced
2 tart apples, such as Granny Smith, diced
2 tsp. dried thyme
2 cups chicken or vegetable broth
4 eggs, lightly beaten
½ cup finely chopped flat-leaf parsley
12 fresh sage leaves, finely chopped
Salt and pepper to taste
Instructions
Preheat oven to 375.
Butter a 2 quart glass or ceramic baking dish.
In a large skillet, melt the 4 TB butter over medium heat.
Add the diced onion to the skillet and saute until softened, about five minutes.
Add the diced apple to the skillet and toss with the onion to combine. Saute over medium-low heat until the onion is translucent and the apple soft, about ten minutes.
Season the apple and onion with the dried thyme and salt and pepper. Saute a few additional minutes until fragrant. Turn off the heat and set aside.
In a large bowl, crumble the cornbread or corn muffins.
Add the onion and apple mixture to the crumbled cornbread. Stir to combine. Stir in the chicken or vegetable broth, the beaten eggs and the chopped herbs.
Season mixture well with salt and pepper.
Pour the dressing into the buttered baking dish and smooth the top.
Bake uncovered for 45-50 minutes, until firm and browned.
Notes
The dressing can be made ahead of time. Cover and refrigerate it in the baking dish until you are ready to bake.
For the cornbread, you can use store-bought cornbread or make your own. I follow the recipe for Northern Corn Bread in the Joy of Cooking, which uses a combination of cornmeal and flour and both milk and buttermilk. Martha Stewart also has a recipe for buttermilk cornbread, which looks excellent.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/11/12/perfect-cornbread-dressing/