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Cornbread Dressing with Buttery Sage Croutons
Ingredients
  • 10 cups 1-inch-cubed savory cornbread, divided
  • 4 cups torn (1-inch pieces) white Pullman bread slices
  • ¾ cup unsalted butter (6 ounces), melted, divided
  • 2 tablespoons chopped fresh sage
  • 1 pounds thick-cut bacon, chopped
  • 2 cups chopped yellow onion
  • 1 ½ cups chopped Gala apple
  • 1 cup chopped celery
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoons kosher salt, divided
  • ½ teaspoons ground black pepper, divided
  • 3 ½ cups lower-sodium chicken broth, divided
  • 3 large eggs
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