Junior League Dressing

Name: Junior League Dressing
Ingredients: 1/2 pound bacon, roughly chopped; 1 tablespoon fresh rosemary, finely chopped; 1 large white onion, finely chopped; 2 stalks celery, finely chopped; 2 granny smith apples, peeled and roughly chopped; 1 teaspoon kosher salt; 1 teaspoon freshly ground pepper; 14 ounces Pepperidge Farm unseasoned cornbread stuffing; 4 cups chicken stock

9 ingredients

8 steps

Ingredients

1/2 pound bacon, roughly chopped
1 tablespoon fresh rosemary, finely chopped
1 large white onion, finely chopped
2 stalks celery, finely chopped
2 granny smith apples, peeled and roughly chopped
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
14 ounces Pepperidge Farm unseasoned cornbread stuffing
4 cups chicken stock

Directions

1

In a large pot set over medium heat, cook the bacon. When it's crispy, remove the bacon to a bowl and set aside. Keep the bacon fat.
2

Still over medium heat, add the rosemary to the bacon fat and cook until fragrant, about 30 seconds.
3

Add the onion, celery, apples, salt, and pepper and cook for about 10 minutes, stirring occasionally.
4

Meanwhile, heat the chicken stock so it's warm when added to the cornbread mixture.
5

Stir the cornbread stuffing into the onion-celery-apple mixture about a cup at a time until incorporated.
6

Add the chicken stock to the cornbread mixture about a 1/2 cup at a time until you get a wet (but not soaking) cornbread dressing. Keep in mind that you might not use all the chicken stock.
7

Stir in the reserved bacon.
8

At this point you're basically done and it's ready to serve, but everybody knows that's not how Thanksgiving works. Put the dressing in a casserole dish and cover with aluminum foil until ready. If it's completely chilled through it'll take about 20 minutes in a 300° oven to come back.