Scrapple Cornbread Stuffing

Servings

1 hr

Prep Time

1 hr
45 mins

Total Time

Contains Gluten

Ingredients

Amount / Quantity	Ingredients
1 cup	Coarse Corn Meal
2 cups	Buttermilk
2 tablespoons	Bacon Fat (or vegetable shortening, but bacon fat is better)
1 3/4 cups	Flour
1 1/2 tablespoons	Baking Powder
1/4 teaspoon	Baking Soda
1 teaspoon	Salt
1/4 cup	Granulated Sugar
1/4 cup	Brown Sugar, firmly packed
2 tablespoons	Butter, melted
2 tablespoons	Honey
3	Large Eggs, lightly beaten
1 tablespoon	Extra-Virgin Olive Oil
1 tablespoon	Butter
1 cup	Onion, diced
1 cup	Celery plus the leaves from the stalks, diced
1 teaspoon	Kosher salt
1 (16 oz.) package	Jones Dairy Farm Scrapple, broken up with your hands
2 tablespoons	Garlic, minced
3 tablespoons	Fresh Sage, finely chopped
3 tablespoons	Fresh Rosemary, finely chopped
1 quart	Chicken Stock, divided
10 cups	Stale Cornbread, cubed
1	Granny Smith Apple, peeled, cored and diced
1/2 cup	Dried Cranberries

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Directions

Important Note: The corn meal in this recipe soaks overnight before the corn bread is baked so be sure to leave yourself enough time. Also, once the corn bread is baked, it needs to be cubed and dried out for two day, so again, leave enough time.
For the Cornbread:
To make cornbread, in small bowl combine corn meal and buttermilk; cover and let soak overnight at room temperature.
The next day, preheat oven to 350⁰F. Place bacon fat in 9-inch square pan and place in oven while mixing remaining ingredients.
In large bowl, sift together flour, baking powder, baking soda and salt. Add granulated and brown sugar; stir and set aside.
In medium bowl, mix melted butter with honey. Add eggs and stir. Add egg mixture to soaked corn meal and stir. Finally add wet ingredients to dry and stir to combine.
Remove hot pan from oven and swirl hot bacon fat around pan. Pour batter into hot pan and place back in oven and bake 30 minutes or until center springs back when touched.
Remove from oven and cool completely. Slice into 2-inch cubes. Lay cornbread cubes out on sheet pan and leave out at room temperature for two days, turning once.
For the Stuffing:
Preheat oven to 350⁰F. In large sauté pan, heat oil and butter over medium high heat and add onion, celery and salt. Sauté 4 minutes then lower heat to medium and add scrapple, garlic, sage and rosemary; sauté 3 minutes, scraping pan with wooden spoon so nothing sticks.
Add half of stock and scrape up any brown bits from bottom of pan, then remove from heat and set aside.
In large bowl, place stale cornbread, walnuts, apple and cranberries. Add scrapple mixture. Using your hands, work meat mixture into cornbread mixture breaking up any large pieces of cornbread. Slowly add second half of stock and only add what is needed to get t desired consistency.
Spray 9×13-inch pan with non-stick spray and pour in stuffing mixture. Bake 40-45 minutes until browned on top and hot in center.