Recipe from Foodstyles * 4 cups crumbled cornbread * 2 cups wheat bread crumbs * 4 tablespoons unsalted butter, divided * 1/2 cup white onion, finely chopped * 1/2 cup celery, finely chopped * 1 cup Macintosh apples, diced * 1/2 cup dried cranberries * 1/2 teaspoon dried thyme * 1/2 teaspoon dried rosemary * 1/2 teaspoon salt * 2/3 cup apple cider * 1/2 cup chicken stock Place cornbread and wheat bread crumbs on a baking sheet and toast under a medium broiler until browned. Remove and place in a large bowl. Preheat the oven to 350 degrees. Butter a large baking dish. In a small saute pan, heat 2 tablespoons of butter. Add the onion and celery, and saute for 10 minutes, until softened but not browned. Place the sauteed vegetables in the bowl with the breadcrumbs. Add the apples, cranberries, thyme, rosemary and salt, and stir until the ingredients are well combined. Evenly pour the apple cider and the stock over the stuffing and toss together. Loosely layer the stuffing in the buttered baking dish. Dot the top of the stuffing with the remaining 2 tablespoons of butter. Cover the dish with foil and bake for 30 minutes. After 30 minutes remove the foil and continue to bake for another 10 minutes until browned. Serve immediately. Serves 8. Per serving: 250 calories; 10 g fat (5 g saturated fat; 36 percent calories from fat); 37 g carbohydrates; 34 mg cholesterol; 503 mg sodium; 4 g protein; 3 g fiber.
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