Cornbread and Apple Stuffing Recipe

Directions

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