Adapted from several sources, but most notably from Saveur
Makes one 13 x 9 pan
6 cups cornbread, cubed (about 3/4ths of a 9" cast iron skillet's worth)
4 green onions, chopped
4 - 5 sun-dried tomatoes, chopped
3 oz bacon ends, finely chopped
3 tbsp butter
2 cups onion, finely chopped
2 small apples, peeled, cored and diced
1/2 head roasted garlic, sliced
1/2 cup apple cider
1/2 cup chicken broth or turkey juices (optional)
1/3 cup walnuts, chopped
1 tbsp fresh parsley, finely chopped
1 1/2 tsp dried marjoram
1 1/2 tsp dried basil
1 tsp dried sage
1 tsp dried thyme
salt and pepper
Spread cornbread cubes in a single layer on a sheet pan. Bake at 350F for 20 - 30 minutes, or until golden brown. Cool and remove to a large bowl.
Cook bacon ends in a skillet over medium-low heat until fat is rendered and bacon is cooked to your preferred doneness.1 Pour bacon and drippings over the cornbread cubes.
In the same skillet, melt butter over medium heat. Saute onions with a pinch of salt until tender, about 5 minutes. Pour onions and butter over the cornbread mixture.
Add all remaining ingredients and toss to mix thoroughly2.
Spread into an ungreased 13x9 pan and bake at 350F for 20 minutes.3
I like my bacon to be a little chewy when it's used in other recipes like this.
I used a 5 qt mixing bowl with a lid and shook it a few times before I used my hands to fold it all together. Damn near filled up the whole bowl too.
As Alton says, "stuffing is evil." Don't stuff your bird, there's risk of salmonella because the stuffing won't reach 165F inside the cavity. Just bake it on the side and enjoy.
This is a pretty easy recipe to make gluten- or dairy-free. Just use your favorite GF cornbread recipe or mix (I've heard good things about Pamela's Cornbread Mix) and substitute Earth Balance Buttery Sticks (or similar) for the butter.