Description
This Brown Butter Cornbread Stuffing with Sage and Apple is a quick and easy side dish that turns a humble box of cornbread mix into the star of the show. The nutty brown butter, sweet apple, and earthy sage create an unbelievably delicious comfort food perfect for family dinners or holiday feasts.
Ingredients
- 1 box (15-16 oz) cornbread mix (preferably Jiffy)
- Eggs and milk (as called for on the cornbread mix box)
- 1/2 cup (1 stick) unsalted butter
- 1 large yellow onion, diced
- 2–3 stalks celery, diced
- 1 large apple (Granny Smith, Honeycrisp, or Fuji), peeled, cored, and diced
- 2 tablespoons fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1 1/2 to 2 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon poultry seasoning (optional)
Instructions
- Prepare the Cornbread (Day Before or Early): Bake the cornbread according to the package directions in a 9×9 or 8×8 pan. Let it cool completely, then cut it into 1-inch cubes. Spread the cubes on a baking sheet and leave them out uncovered overnight to dry out. If short on time, toast them in a 300°F oven for 15-20 minutes until dry and slightly crispy.
- Brown the Butter: In a large skillet, melt the stick of butter over medium heat. Once melted, it will start to foam and crackle. Swirl the pan occasionally. After about 4-5 minutes, the foam will subside, and you’ll see little brown specks forming at the bottom. The butter will smell nutty. Watch it closely—once it’s a deep golden brown, pour it into a heat-safe bowl to stop the cooking process.
- Sauté the Aromatics: Return the skillet to medium heat and add 2 tablespoons of the brown butter (leave the rest in the bowl). Add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until soft and translucent.
- Add the Apple and Herbs: Add the diced apple, chopped sage, and thyme to the skillet. Cook for another 2-3 minutes, just until the apple starts to soften. Stir in the salt, pepper, and poultry seasoning if using. Remove from heat.
- Combine Everything: In a large mixing bowl, add the dried cornbread cubes. Pour the sautéed vegetable and apple mixture over the top. Drizzle in the remaining brown butter. Toss everything gently with your hands or a large spoon until evenly distributed.
- Add the Broth: Slowly pour in 1 1/2 cups of the broth, drizzling it over the mixture as you gently fold it in. The cornbread should be moist but not soggy. If it looks dry, add the remaining 1/2 cup of broth. The texture should be like a damp sponge—it should hold together when squeezed but not drip liquid.
- Bake: Preheat your oven to 375°F. Transfer the stuffing mixture to a greased 9×13-inch baking dish and spread it into an even layer. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy.
- Rest and Serve: Let the stuffing rest for about 5 minutes before serving. Serve warm.
Notes
For best texture, make cornbread a day ahead and let it dry out overnight. If in a rush, toast cubed cornbread in a 300°F oven for 15-20 minutes. Watch brown butter closely to avoid burning. Use your hands to mix for even coating without crushing cubes. This stuffing can be assembled a day ahead and refrigerated; add 10-15 minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sodium: 480
- Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: brown butter cornbread stuffing, sage apple stuffing, easy stuffing recipe, Thanksgiving side dish, cornbread dressing, holiday stuffing, quick stuffing