12 c. (2.7 kg) cornbread, crumbled
1 c. (226 g) dried cranberries
1/2 c. (113 g) dried currants or raisins
2 1/2 c. (557 g) chicken stock
1/4 c. (56 g) olive oil
4 granny smith apples, diced
2 c. (453 g) celery, diced
1 large onion, diced
1 t. (5 g) fresh sage, chopped
salt & pepper to taste
Place cranberries, currants and 1 c. (226 g) chicken stock in a small saucepan. Bring to a boil, remove from heat and set aside.
Heat oil in a medium skillet, sauté apples, onions and celery until translucent. Transfer to a mixing bowl. Add cornbread, cranberry and currant mixture, remaining broth, sage and season to taste. Stir to combine.
Place in a steam table pan and cover with plastic wrap. Bake at 275 (135 c) in the Cook & Hold oven for 1 hour and 30 minutes.
Serve with a Turkey prepared in either the Alto-Shaam Cook & Hold or Combitherm oven according to the procedures on the website.