More than the fruits and vegetables of the harvest, the fall season is a season of leftovers. What better way to use leftover cornbread than in an apple cornbread stuffing to pair with roast chicken? The apple and nuts really spice up the familiar flavors of stuffing, making your dinner of leftovers unforgettable.
Skillet Cornbread Recipe (with walnuts)
- 1 cup yellow cornmeal
- 1/2 cup buttermilk
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup chopped walnuts
- 4 large eggs
- Mix the cornmeal with the buttermilk and let soak for about an hour.
- Place the butter in an ovenproof skillet ten inches in diameter. Set the skillet in the oven and set the temperature for 400 degrees. The butter will melt at about 200 degrees. Remove the pan from the oven with the melted butter.
- Mix the flour, baking powder, baking soda, salt and sugar together in a medium bowl. Add the walnuts.
- Whisk the eggs and add them to the dry ingredients. Add the cornmeal and buttermilk mixture. Stir until just combined.
- Pour the batter into the skillet and bake for 20 minutes or until done.
Baker’s note: This can be made without wheat flour. Use two cups of cornmeal instead of the cornmeal and flour called for in the recipe.
Apple Cornbread Dressing Recipe
- 2 tablespoons butter
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1 large tart apple
- 12-ounce can chicken broth
- Melt the butter in a large pot.
- Crumble the cornbread into the pot. Stir in the thyme and the sage to taste.
- Take the apple and core and dice it finely. (Do not peel.) Add the apple to the dressing.
- Add one 12-ounce can of chicken broth. Stir. Heat in the pan or use to stuff the chickens.
Roasted Chicken Recipe
- Wash and pat dry the chicken(s) including the interior of the bird. Rub salt inside the bird and sprinkle salt on the exterior. Place the chicken breast side up in a roasting pan. Brush the skin with melted butter if desired.
- Set the oven to 375 degrees. Roast the chicken for 1 to 2 hours or until it tests done at 185 degrees using a meat thermometer. A smaller chicken–one of 2 to 3 pounds–will be done in an hour or a little more. A large chicken may take the full two hours.
(Updated from May 26, 2014)