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Wholesome Cornbread Sausage Stuffing with Apples

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A quick and easy fall stuffing recipe featuring savory sausage, sweet-tart apples, and herb-infused cornbread. Perfect for Thanksgiving or any cozy gathering, this crowd-pleaser is moist, flavorful, and ready in about 45 minutes.

Ingredients

Scale
  • 6 cups cornbread, crumbled or cubed (day-old preferred)
  • 1 pound breakfast sausage, casings removed (sage-flavored recommended)
  • 2 medium apples (Granny Smith or Honeycrisp), diced, unpeeled
  • 1 large yellow onion, diced (about 1 cup)
  • 3 ribs celery, diced
  • 1 ½ cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 4 tablespoons unsalted butter
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, minced
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • 1 large egg, lightly beaten

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook the sausage: In a large skillet over medium-high heat, cook sausage, breaking it up with a wooden spoon, for 6-8 minutes until browned and cooked through. Transfer to a plate with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add butter to the pan if needed. Add diced onion, celery, and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until onions are translucent and celery is softened.
  4. Add apples and herbs: Stir in diced apples, sage, thyme, and rosemary. Cook for 2-3 minutes until apples start to soften around the edges.
  5. Combine everything: In a large mixing bowl, combine crumbled cornbread, cooked sausage, and apple-vegetable mixture. Toss gently until evenly distributed.
  6. Add liquid and egg: In a small bowl, whisk together chicken broth and beaten egg. Pour over cornbread mixture and fold gently until liquid is absorbed. Mixture should be moist but not soupy.
  7. Transfer to baking dish: Grease a 9×13-inch baking dish with butter or nonstick spray. Spoon stuffing mixture in and spread evenly without packing down.
  8. Bake covered: Cover dish with foil and bake for 25 minutes.
  9. Bake uncovered: Remove foil and bake for another 15-20 minutes until top is golden brown and slightly crispy.
  10. Rest before serving: Let sit for 5-10 minutes out of the oven before serving.

Notes

For best texture, use day-old cornbread or dry fresh cornbread in a 250°F oven for 15-20 minutes. Don’t overmix to avoid a dense, gluey texture. Season as you go for deeper flavor. Internal temperature should reach 165°F (74°C). Can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to covered baking time if starting cold.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, apple stuffing, Thanksgiving stuffing, fall recipe, holiday side dish, easy stuffing recipe

Find it online: https://lolaspoon.com/wholesome-cornbread-sausage-stuffing-with-apples-easy-fall-recipe/