Scrapple Cornbread Stuffing | Jones Dairy Farm

Ingredients

• 1 cup coarse corn meal
• 2 cups buttermilk
• 2 tablespoons bacon fat (or vegetable shortening, but bacon fat is better)
• 1 3/4 cups flour
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, firmly packed
• 2 tablespoons butter, melted
• 2 tablespoons honey
• 3 large eggs, lightly beaten
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 cup onion, diced
• 1 cup celery plus the leaves from the stalks, diced
• 1 teaspoon kosher salt
• 1 (16 oz.) package Jones Dairy Farm Scrapple, broken up with your hands
• 2 tablespoons garlic, minced
• 3 tablespoons fresh sage, finely chopped
• 3 tablespoons fresh rosemary, finely chopped
• 1 quart chicken stock, divided
• 10 cups stale cornbread, cubed
• 1 Granny Smith apple, peeled, cored and diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts, roughly chopped