Apple & Toasted Pecan Cornbread Dressing

Directions

1. Put ½ cup of butter into a 9x13-inch baking dish and warm it in a 425°F oven for 4 minutes.
2. In a spacious bowl, mix together the cornmeal, flour, baking powder, and salt. Whisk in the beaten eggs and buttermilk until smooth.
3. Add the melted butter from the pan to the batter, stirring to combine. Then return the batter to the same 9x13-inch dish.
4. Bake at 425°F for about 30 minutes, or until the top turns a golden brown.
5. Transfer the baked cornbread to a wire rack and let it cool down fully.
6. Once cool, crumble the cornbread into a big bowl and put it aside. Lower the oven temperature to 350°F.
7. Warm the olive oil in a large skillet over medium heat. Add the bacon slices and cook them for 8 to 10 minutes until they become crispy. Use a slotted spoon to take out the bacon, let it cool a bit, then chop it and set it aside.
8. Put the diced onions, celery, and apples into the skillet with the bacon drippings and sauté for 1 minute.
9. Stir in the minced garlic and chopped thyme, then cook for another 5 minutes until the vegetables have softened.
10. Spoon the cooked vegetable mixture into the bowl containing the crumbled cornbread. Mix in the rubbed sage, kosher salt, black pepper, cayenne, toasted pecans, and the chopped bacon.
11. In a separate bowl, whisk together the chicken broth, melted butter, and beaten eggs. Pour this liquid over the cornbread mixture and toss everything gently until it's evenly moistened.
12. Transfer the dressing to a lightly greased 11x15-inch baking dish (about 5 quarts). Cover with foil and bake at 350°F for 30 to 35 minutes. Then remove the foil and bake for another 10 minutes, until the top is golden brown and the dressing is fully cooked. Serve hot.