Cornbread and Apple Stuffing Recipe

• 1 recipe Moist Cornbread (see recipe intro), chilled and cut into 3/4-inch cubes (or about 9 cups of your favorite cornbread)
• 4 tablespoons unsalted butter (1/2 stick), plus more as needed
• 2 medium Gala or Pink Lady apples, cored and medium dice
• 2 medium Granny Smith apples, cored and medium dice
• 4 medium celery stalks, medium dice
• 1 medium yellow onion, medium dice
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 teaspoon ground sage
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1 1/2 cups stock or low-sodium chicken or vegetable broth
• 2 large eggs, lightly beaten

1. Heat the oven to 375 degrees F and arrange a rack in the middle.
2. Coat a 13-by-9-inch baking dish with butter and set aside.
3. Place the cornbread in a large bowl; set aside.
4. Melt the measured butter in a large frying pan over medium-high heat until foaming.
5. Add the apples, celery, onion, salt, sage, and pepper and cook, stirring occasionally, until the onion has softened, about 8 to 10 minutes.
6. Add the wine, stir to combine, and cook until the wine is almost all evaporated, about 2 minutes.
7. Pour the apple mixture over the cornbread, add the broth and eggs, and stir until combined and thoroughly moistened.
8. Transfer the mixture to the prepared baking dish and spread it into an even layer.
9. Bake uncovered until the top is golden brown, about 35 to 40 minutes.
10. Remove to a wire rack and let cool for at least 5 minutes before serving.

unsalted butter, gala, apples, celery stalks, yellow onion, kosher salt, ground sage, freshly ground black pepper, white wine, stock, eggs

Taken from www.chowhound.com/recipes/cornbread-and-apple-stuffing-30504 (may not work)