Issue Date: November, 2010
Serves: 12
Pairings:
Courtesy of: Barbara Estabrook, Rhinelander, WI for Sweet Rewards Recipe Contest

Ingredients:

Cornbread

6 slices center-cut maple-flavored bacon, cut into 1/2-inch pieces
1 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 large peeled, diced Granny Smith apple, cut in 1/4-inch dice
2 tablespoons minced garlic
1 tablespoon fresh chopped thyme
1 1/2 teaspoons dried rubbed sage
2 cups chicken broth, divided
5 cups day old cornbread, cut in 3/4 inch cubes
2 15.5 ounce cans Louisiana sweet potatoes, drained and cut in 1/2 inch dice
1/3 cup fresh grated Parmesan cheese
2/4 cup coarsely chopped roasted slightly salted whole almonds, with skins
1 egg

Glaze:
1 tablespoon unsalted butter
1/2 tablespoon bacon drippings
1 1/2 tablespoons pure maple syrup


 

Instructions:

Preheat oven to 400ºF.

Spray a 9x9-inch baking pan with butter flavored cooking spray.

In a large nonstick skillet with deep sides, brown bacon over medium- high heat. Transfer bacon to paper towel using a slotted spoon. Drain all but 1 tablespoon bacon drippings from skillet into a small saucer; set aside for use in glaze. Add onion, celery and red pepper to drippings in skillet. Cook over medium heat until mixture is tender, about 8 minutes, stirring often. Add apple, garlic, thyme and sage; stir 30 seconds. Add 1 3/4 cups chicken broth; bring mixture to boil. Remove from heat and pour mixture into a large bowl; cool 5 minutes. Add cornbread, sweet potatoes, cheese, almonds and browned bacon to bowl; fold to incorporate.

Whisk egg and remaining 1/4 cup broth together and add to bowl; stir gently until blended. Spoon mixture into baking pan; press lightly to compact. Cover with foil and bake 20 minutes. 

Remove from oven, discard foil and reduce heat to 350ºF. Using a toothpick, poke 12 holes in top of sweet potato mixture then pour glaze evenly over the top. Return to oven and bake 10 minutes. Let set 5 minutes before cutting into squares to serve as dressing.

Glaze:

Add all ingredients to a small saucepan set over medium heat and cook until mixture bubbles. Remove from heat. Set aside.