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Cornbread Stuffing with Sausage and Apples


  • Author: Chew Out Loud
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 10-12 1x

Description

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.


Ingredients

Scale
  • 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
  • 23 cups regular natural chicken broth
  • 1 TB fresh sage, chopped
  • 3 TB salted butter, melted

Instructions

  1. Cut cooled/air-dried cornbread into cubes in a large bowl. Set aside.
  2. Preheat oven to 375F with rack on lower middle position. Grease a 9×13 baking dish and set aside.
  3. 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.)
  4. 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.
  5. 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.

Notes

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.

  • Category: side dish