Ingredients
Units
Scale
- 6 large dinner rolls, toasted and torn
- 2 cups of leftover cornbread, crumbled
- 3 apples, peeled and diced
- 2 pears, peeled and diced
- 4-5 stalks of celery, chopped with leaves
- 2 sweet onions, diced
- 1 1/2-2 cups milk
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
- 2 tsp. salt
- 2 tsp. coarse ground black pepper
- 2 tsp. dried oregano, crushed
- 1/4 cup of grated Parmesan or Romano cheese, plus more for grating on top
- 4 tbs. butter, plus more for patting on top
- 3 tbs. olive oil
Instructions
- Preheat oven 350 degrees F.
- Place the rolls and cornbread on a baking sheet and bake until the rolls are toasty and golden; about 10 - 15 minutes.
- Let the bread cool and tear apart.
- Heat a large cast iron frying pan with the butter and olive oil.
- Add the chopped onion and celery and saute until the onion is translucent.
- Add the diced apples, pears, raisins, and walnuts.
- Add the torn bread and toss.
- Add the milk a little at a time to moisten the bread and incorporate together.
- Add the salt and pepper and dried oregano grated cheese and toss.
- If the stuffing is still a bit dry add a little more milk a little at a time while tossing.
- The stuffing should come together not be dry.
- Grate more cheese on top of the stuffing, a few butter pats, and a drizzle of olive oil.
- Bake for 20 minutes covered with tin foil and another 20 minutes uncovered to give the top a slight crispness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side dish
