Go Back
–+ servings
thanksgiving cornbread stuffing with apple, sage, fennel, pancetta

Apple Cornbread Stuffing with Fennel and Pancetta

Brenda Lanzilli
In my home, no Thanksgiving is complete without this Apple Cornbread Stuffing with Fennel and Pancetta. It's a buttery, sweet, and savory explosion that is simply irresistible. I use crispy savory pancetta bits, for a little something special. While fennel, sage and thyme are so wonderfully aromatic that you won't know whether to eat it or pile it on your plate and sniff it!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American, southern
Servings 10
Calories 493.75 kcal

Ingredients
  

Homemade Cornbread

  • Nonstick vegetable oil spray
  • 2 cups all-purpose flour
  • 2 cups medium-grind cornmeal
  • ⅔ cup sugar
  • 3 tsp baking powder
  • 2 tsp. kosher salt
  • 2 large eggs
  • 2 cups milk
  • ½ cup canola oil

Cornbread Stuffing

  • cornbread from above recipe cubed and 2 days old
  • 3 tbsp unsalted butter
  • 4 oz diced pancetta crispy
  • 2 cups onion diced
  • 2 granny smith apples peeled diced
  • ½ cup fennel cored, diced
  • ½ cup celery diced
  • 2 tbsp sage, fresh chopped
  • 1 tbsp thyme, fresh chopped
  • 3 eggs beaten
  • 2½ cups chicken broth
  • 1 tsp salt
  • ½ tsp pepper

Instructions
 

Prepare the Cornbread

  • Preheat oven to 400°. Lightly coat a 13x9" baking dish with nonstick spray.
  • Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, maple syrup and butter in a medium bowl. Slowly add wet ingredients to dry ingredients. Scrape batter into prepared pan and smooth top.
  • Bake 20-25 minutes. Let cornbread cool slightly in dish, then transfer to cutting board and cube. Transfer back to baking dish, cover with aluminum foil and let sit out for at least 1 day, preferably 2 to become stale. (Stale bread is best for stuffing

Assemble the Cornbread Stuffing

  • In a large skillet over medium heat, melt butter. Add the pancetta and cook until crispy. Stir in onion, fennel, celery, and apples. Cook until soft, about 8 minutes. Then stir in sage and thyme, cook until fragrant, about 1 minute.
  • Add salt and pepper, remove from heat. Toss herbed mixture with cubed cornbread. Season with salt and pepper. 
  • In a small bowl, whisk together eggs and chicken broth. Pour over cornbread mixture and toss to coat, then transfer to prepared baking dish. Bake until toasted on top and hot throughout, about 30 minutes

Nutrition

Calories: 493.75kcalCarbohydrates: 63.07gProtein: 13.95gFat: 21gSaturated Fat: 9.77gCholesterol: 168.11mgSodium: 1640.29mgPotassium: 551.6mgFiber: 5.33gSugar: 16.93gVitamin A: 853.8IUVitamin C: 11.26mgCalcium: 157.99mgIron: 3.29mg
Keyword apple cornbread stuffing, apple crisp, cornbread stuffing, dressing, fennel, pancetta, sage, stuffing, thanksgiving, thanksgiving side dish
Tried this recipe?Let us know how it was!