Cornbread Stuffing with Apples and Bacon

I know that Thanksgiving has come and gone, but this delicious stuffing is so enjoyable, you'll end up wanting to make it for Sunday dinner too!

 *Recipe from Sprouts Farmer's Market

Ingredients:
6 cups Pamela's Cornbread, cubed 1/2-inch to 1-inch, made in advance and dried out for a few days

10 ounces bacon, chopped into 1/4-inch pieces
4 Tbsp butter
2 small yellow onions, chopped
2 ribs celery, chopped
2 fuji apples, peeled, cored and chopped
1/2 cup chopped walnuts
Leaves from 12 sprigs thyme, finely chopped
Leaves from 2 sprigs sage, finely chopped
1 cup chicken broth
1/4 tsp cayenne pepper

Directions:
1. Fry bacon until crisp, remove from pan and set aside.

2. Add butter to the pan and melt. Add onion and celery, saute until golden brown, about 6-8 minutes.
3. Add apples, walnuts, thyme and sage and cook until the apples soften, about 4-5 minutes.

4. Toss in a large bowl with cornbread cubes, broth and cayenne pepper. Mix well.

5. Pour into a buttered baking dish. Cover in foil and bake at 375 degrees for 40 minutes.
6. Remove foil and continue baking until the top turns golden, about 20 minutes. Serve and enjoy!