4 -5 tablespoons butter
2 tablespoons olive oil
1 yellow onion, peeled and chopped
2 stalks celery, sliced
2 apples, peeled , cored and diced
2 carrots, peeled and diced
3 strips bacon, chopped
1 bay leaf
1 teaspoon savory
1 teaspoon sage
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon basil
Salt and pepper, to taste
4 cups cornbread, crumbled
2 apples, peeled, cored and diced
1/2 cup raisins
1 12-ounce can chicken broth
In a large sauce pan, melt 2 tablespoons butter and olive oil over medium heat. Add onions, celery and carrots. Sauté 3 minutes. Remove from heat and add to a large mixing bowl. In the saucepan, cook bacon until crisp. Add to mixture. Add seasonings and cornbread. Mix well. Add apples and raisins. Add stock. Mix well. In a 9 x 13 Pyrex dish, pour mixture. Place pats of remaining butter on top of stuffing . Place stuffing in a preheated 350 degree oven uncovered for 30 minutes. Cover with foil and reduce heat to 300 degrees. Cook for 15 minutes. Serve.
