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Hello, foodies…

Happy October and happy harvest! Here in the Philadelphia area, all that wonderful autumn produce is flooding into the local markets. And I, for one, can't WAIT to start cooking. I have no doubt you've already made a fall recipe or two, even though fall just officially began! But, I hope you'll set aside LOTS more time for some autumn cooking because we're celebrating harvest foods on In the Kitchen with David all month long. And, we've got some amazing recipes in store!

First thing's first…the apple! Do you remember when we went to the orchard last year? And that homemade apple cider we made after our trip? 

Well, we had such a great time—and you all loved apple week so much—that we're doing it again. Here's Wednesday's recipe…my Cornbread Stuffing with Bacon & Apples!

Cornbread Stuffing with Apples & Bacon

This recipe is prepared with the Genius Salad Chopper Food Prep System (K37204).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

1 lb thick sliced bacon, cut in 1/2" pieces

1 large onion, diced

3 celery stalks, diced

3 Granny Smith apples peeled, cored, and diced

2 cups chicken or vegetable stock

4 Tbsp unsalted butter

1-1/2 tsp dried thyme

1 tsp dried sage

1-1/2 tsp kosher salt

1/2 tsp black pepper

1/2 cup heavy cream

1/4 cup fresh parsley, chopped

1 (14-oz) bag cornbread stuffing cubes

Directions:

Preheat oven to 350°F. Lightly grease a 9" x 13" baking pan.

Cook the bacon for 5–8 minutes in a large sauté pan over medium heat until the bacon has been mostly rendered down and is starting to brown. Add the onions and celery and sauté another 5–8 minutes until translucent. Then, add the apples and sauté another 2–3 minutes.

Add the stock, butter, thyme, sage, salt, and pepper and cook until the butter is melted. Add heavy cream and parsley.

Place cornbread cubes in a large bowl. Add the contents of sauté pan to the bowl and mix well. Pour the stuffing into the prepared pan and bake until the top is golden brown, about 45 minutes to an hour.

Since we're using apples in a savory recipe this Wednesday night, tell me what's your favorite apple-inspired appetizer or entrée? Do you like roast pork with apples, apple sausage, or a spinach and apple salad? We have an action-packed show this Wednesday and it starts at 8pm ET. Mark that on your calendar! Celebrity chefs Giada de Laurentiis and Fabio Viviani will be with us!

Keep it flavorful!

—David

P.S. Before your family starts asking for that classic apple pie this month, here's a video you've got to see. The chefs at America's Test Kitchen have some great advice about the thickness of your apples. Believe it or not, it really does make a difference.