Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing

Ingredients

• 2 tablespoons butter melted ()
• 3 cups celery chopped
• 14.8 ounce honey whole
• 8 cups just-add-water cornbread mix dried (from two 16-ounce packages)
• 1 cup apples dried chopped
• 1.5 teaspoons rubbed sage dried
• 1 tablespoon thyme sprigs fresh chopped
• 1.8 cups chicken broth ()
• 4 cups onion chopped

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• slotted spoon
• glass baking pan

Directions

1. Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl.
2. Pour off all but 2 tablespoons drippings from skillet.
3. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes.
4. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
5. Add corn bread stuffing mix to chestnut mixture.
6. Mix in 1 3/4 cups broth.
7. Drizzle with butter.
8. Loosely fill main cavity and neck cavity of turkey with stuffing.
9. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down.
10. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish.
11. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
12. Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish.
13. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups).
14. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down.
15. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.