Sourdough and Cornbread Stuffing

Our Thanksgiving meal always consists of the slightly soggy and sometimes gluey standard stuffing. It tastes fine, but it is no one's favorite. I set out to change that when I found this recipe from the Pioneer Woman. I changed it a little bit to fit our tastes and came up with a delicious final result. Hello new stuffing recipe!

Sourdough and Cornbread Stuffing

*Adapted from The Pioneer Woman

1 pan of cornbread (I used an 8x8 pan of homemade cornbread)

1 loaf crusty sourdough bread

1 stick butter

1 shallot, diced

2 Granny Smith apples; peeled, cored, and diced

4 cups chicken broth

1/2 teaspoon dried basil (I used 3 tablespoons chopped fresh basil)

1/2 teaspoon thyme

2-3 teaspoons fresh chopped rosemary

1/4 cup fresh chopped parsley

Salt, to taste

Chop up the cornbread and sourdough bread into 1-inch cubes. Toast in a 350 degree oven for 30-45 minutes or until slightly crispy, but not browned.

Melt butter in a large skillet over medium heat. When it's melted, add the shallot and apple and cook until the shallot is translucent, about 5 minutes. Add 4 cups of broth and bring to a boil. Add in the herbs and stir to combine.

Place dried breadcrumbs in a large bowl and gently mix. Add in broth mixture a ladleful at a time and gently toss to coat. Taste as you go to adjust seasonings. Salt carefully! You don't want to over salt your stuffing. If the breadcrumbs are still a little dry once you've added all the broth mixture, add more broth and stir.

Bake in a 350 degree oven for 20-25 minutes or until golden brown on top. Enjoy!