Rachel's Hazelnut Cornbread Stuffing

Although we've never met a stuffing we didn't like, there certainly are a lot of forgettable variations on a theme. Not this one! Our cornbread hazelnut stuffing is absolutely unforgettable -- and it's easy! (No turkey required, either!)

Start with a 9"x13" glass baking dish and preheat oven to 375 degrees.

You'll need:

• 9x13 pan of cornbread  baked and broken into 1” pieces

• 1/2 cup onions (dice)

• 1/3 cup celery (dice)

• 1 large apple (dice)

• 1 cup hazelnuts (chop them or buy our diced ones!)

• 3 eggs

• 3/4 - 1 cup of chicken broth

• Pepper to taste

• Salt to taste

Directions:

1. Sautée onions and celery. 

2. Add diced apples add hazelnuts and take off heat. 

3. Lightly whisk 3 eggs, pepper and salt. 

4. Add egg mixture and cornbread to the pan, and gently combine.

5. Transfer to the baking dish and pour a bit of chicken broth over it all. (Choose 3/4 cup for a stuffing that's less dry and 1 cup for a more moist option.) 

6. Bake for 45 minutes or until the top turns golden.