This Cornbread Stuffing with Sausage and Apples is the picture of golden deliciousness. It’s slightly sweet, incredibly savory, and a favorite side dish at any holiday meal. You may never go back to bread stuffing again.
- One 9x13 pan of baked cornbread (from scratch or boxed,) allowed to “air-dry” uncovered, overnight
- 1 lb seasoned bulk sausage, no casings
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 4 stalks celery, chopped
- 1 large granny smith apple, peeled and choped
- kosher salt and freshly ground black pepper
- 2–3 cups regular natural chicken broth
- 1 TB fresh sage, chopped
- 3 TB salted butter, melted
- Cut cooled/air-dried cornbread into cubes in a large bowl. Set aside.
- Preheat oven to 375F with rack on lower middle position. Grease a 9×13 baking dish and set aside.
- In a large skillet over medium heat, brown and crumble the sausage until cooked through. Transfer to a paper towel lined plate. In same skillet, add onion, celery, apple, and 2 pinches of kosher salt and pepper. Stir and cook 5 minutes. Add back sausage to the skillet and combine and cook 1 minute. (Cooked sausage mixture can be wrapped airtight and chilled if you’d like to prep ahead, and finish the dish tomorrow.)
- Add sausage mixture to the bowl of cubed cornbread. Add 1 tsp kosher salt and 1/2 tsp black pepper. Using rubber spatula, gently fold to combine well. Add 2 cups of chicken broth and fold until mixture is moistened. Add more broth, a bit at a time, until desired moistness is reached. Mixture should feel damp throughout but not overly wet. Add more kosher salt and black pepper to taste.
- Transfer mixture to prepared baking dish, pressing down the top to even it out into the edges. drizzle with melted butter. Bake 35-45 minutes or just until top is golden brown.
Leftover stuffing should be stored in an airtight container and can keep for a few days. Feel free to add dried cranberries to your dish if you like them. Make it vegetarian by using veggie broth and omitting sausage.