This sweet and savory corn bread stuffing will be the first side dish to disappear from the Thanksgiving table. Studded with apples and cranberries, this stuffing recipe is the perfect addition to any holiday meal.
In a large Dutch oven melt butter over medium heat. Add celery and onion; cook and stir about 5 minutes or until tender. Remove from heat.
Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough of the 1 3/4 to 2 cups broth to moisten, tossing lightly to combine. Spoon stuffing into a 3-quart rectangular baking dish. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 35 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center [165 degrees F].)
Cover tightly with plastic wrap; chill for up to 24 hours.
Preheat oven to 325 degrees F. If chilled, remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 45 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center (165 degrees F).