Sub-Zero PreservationWolf

Recipes

Cornbread Apple Stuffing

INGREDIENTS

1/4 cup canola oil
1 medium onion, peeled and finely diced
4 stalks celery, finely diced
2 green apples, peeled, cored and diced
5 cups low sodium chicken broth
12 cups cornbread, cut into 1/2-inch cubes
1 tablespoon dry sage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons butter, cut into small pieces

PREPARATION

Preheat Wolf oven in BAKE at 350° F (177°C). In 12-inch sauté pan over medium high heat on Wolf rangetop, add oil. Sauté onions, celery and apples about 10 minutes or until soft, stirring occasionally. Add chicken broth and heat about 3 minutes or until warm.

Meanwhile, mix cornbread, sage, salt and pepper in a large bowl. Pour onion broth mixture over corn bread and gently stir to combine. Spread this mixture into a well buttered 2 1/2-quart baking dish. Dot the top with butter and place in center of oven for 1 hour or until golden brown on top. Serve warm.

To Make Ahead:
Follow the above directions until the stuffing is spread into baking dish. Cover tightly and refrigerate overnight. When ready to serve, preheat Wolf oven in ROAST at 400°F (204°C) and roast uncovered for 1 hour. Cover with lid or foil and continue to roast for 30 minutes more. Serve or keep warm until ready to serve.

Makes 8 to 10 servings.

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