Test recipe

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This works great as a stuffing for pork chops, pork roasts, or just serving as a side with roast turkey.


1 1/2 cups cornbread, crumbled finely
1/2 cup dried apples
1/2 cup apple jelly
1/4 cup walnuts, roughly chopped
Kosher salt and freshly ground black pepper
2 tbsp sugar
4 egg yolks, beaten
4 egg whites, beaten to stiff peaks with 1/8 tsp cream of tartar
1/4 cup shredded Fontina cheese


  1. Combine all ingredients except cheese and egg whites. Gently fold in egg whites, in batches.
  2. Pour into a roasting pan. Top with shredded cheese and bake at 325° for 1/2 hour or until browned and bubbly on top.
  3. Remove and let rest for 7 minutes. Serve warm or use for Apple Stuffed Pork Chops.