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cornbread sausage stuffing with apples and sage - featured image

Cozy Cornbread Sausage Stuffing with Apples and Sage

  • Author: Sarah Wasserman
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

A savory and sweet stuffing made with cornbread, sausage, apples, and sage, perfect for holiday gatherings or cozy dinners.

Ingredients

Scale
  • 8 cups cornbread, cubed and dried (about one 9x13 pan of homemade or store-bought cornbread, cut into 1-inch cubes and left out overnight to dry)
  • 1 tablespoon olive oil
  • 1 pound ground pork sausage (mild or breakfast-style)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 stalks celery, diced (about 1 cup)
  • 2 medium apples, diced (Honeycrisp or Granny Smith recommended)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • ½ teaspoon salt (adjust based on sausage saltiness)
  • ½ teaspoon black pepper
  • 1 ½ cups chicken or vegetable broth (low-sodium)
  • 1 large egg, lightly beaten

Instructions

  1. Preheat your oven to 375°F (190°C). Spread dried cornbread cubes on a large baking sheet in a single layer. Drizzle with olive oil and toss gently to coat. Toast in the oven for 10 minutes, until lightly golden and crisp on the edges. Set aside in a large mixing bowl.
  2. Heat a large skillet over medium-high heat. Add ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (6 to 8 minutes). Leave about a tablespoon of fat in the pan. Use a slotted spoon to transfer sausage to the bowl with cornbread cubes.
  3. In the same skillet, melt butter over medium heat. Add diced onion and celery, and cook for about 5 minutes, stirring occasionally, until soft and translucent.
  4. Add diced apples, minced garlic, chopped sage, and thyme. Cook for another 3 to 4 minutes, until apples start to soften but still hold their shape. Season with salt and pepper. Scrape everything into the bowl with cornbread and sausage.
  5. Gently stir the mixture to distribute ingredients evenly. In a small bowl, whisk together chicken broth and beaten egg. Pour over the cornbread mixture and stir gently until evenly moistened but not swimming in liquid. Add more broth if needed, a tablespoon at a time.
  6. Grease a 9×13 baking dish with butter or cooking spray. Spoon the stuffing mixture into the dish and spread into an even layer. Do not press down.
  7. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15 to 20 minutes, until top is golden brown and slightly crispy.
  8. Remove from oven and let rest for about 5 minutes before serving.

Notes

For best results, dry cornbread cubes overnight. If short on time, toast at 300°F for 15 minutes. Use low-sodium broth to control salt. Let stuffing rest before serving. Can be made ahead and refrigerated for up to 24 hours before baking (add 10 minutes to covered baking time).

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (about 1 c
  • Calories: 385
  • Sugar: 8
  • Sodium: 680
  • Fat: 22
  • Saturated Fat: 9
  • Carbohydrates: 35
  • Fiber: 3
  • Protein: 14

Keywords: cornbread stuffing, sausage stuffing, apple stuffing, sage stuffing, Thanksgiving stuffing, holiday side dish

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Find it online: https://flavorfullrecipes.com/cozy-cornbread-sausage-stuffing-with-apples-and-sage/