Serves 8
4 -5 tablespoons butter
2 tablespoons olive oil
1 yellow onion, peeled and chopped
2 stalks celery, sliced
2 apples, peeled , cored and diced
2 carrots, peeled and diced
3 strips bacon, chopped
1 bay leaf
1 teaspoon savory
1 teaspoon sage
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon basil
Salt and pepper, to taste
4 cups cornbread, crumbled
2 apples, peeled, cored and diced
1/2 cup raisins
1 12-ounce can chicken broth

In a large sauce pan, melt 2 tablespoons butter and olive oil over medium heat.  Add onions, celery and carrots.  Sauté 3 minutes.  Remove from heat and add to a large mixing bowl.  In the saucepan, cook bacon until crisp.  Add to mixture.  Add seasonings and cornbread.  Mix well.  Add apples and raisins.  Add stock.  Mix well.  In a 9 x 13 Pyrex dish, pour mixture.  Place pats of remaining butter on top of stuffing .  Place stuffing in a preheated 350 degree oven uncovered for 30 minutes.  Cover with foil and reduce heat to 300 degrees.  Cook for 15 minutes.  Serve.