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Preheat oven to 325°F. Toast bread crumbs in skillet with a bit of cooking spray for a few minutes, then transfer to a large bowl and stir in parsley, sage, salt, and pepper. Add olive oil to heavy skillet over moderate heat, then add onions and celery and cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Transfer to bowl with crumbs and toss well. Add egg, stock, apple cider, and corn bread cubes and toss well. Transfer stuffing to a shallow baking dish sprayed with cooking spray. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
True wild rice — nutty, earthy, stuffings, pilafs, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
True wild rice — nutty, earthy, stuffings, pilafs, soups