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The Silver Palate’s Cornbread Stuffing With Apples, Vegetarian Adaptation

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Umami Girl
Related tags
brunch sides low carb vegetarian thanksgiving southern

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Ingredients

12 Tablespoons (1 1/2 sticks) butter, divided

2 1/2 cups finely chopped yellow onions (from about 2 medium onions)

1 1/2 cups finely chopped celery (from 2 to 3 stalks)

3 tart apples (such as Granny Smith, Jonathan or Winesap), skin on, cored and diced

4 1/2 cups diced or coarsely crumbled cornbread

4 1/2 cups oven-dried bread cubes from white, or simple whole wheat bread*

1 cup finely chopped walnuts or pecans

1/2 cup finely chopped fresh flat-leaf parsley

2 teaspoons dried thyme

2 teaspoons dried sage

2 eggs, lightly beaten

3 cups homemade vegetable stock

Salt and pepper

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