Cornbread Stuffing with Sausage and Apples
Transform your holiday table with this irresistible Cornbread Stuffing with Sausage and Apples, a perfect balance of sweet, savory, and herbaceous flavors. This hearty side dish combines buttery cornbread cubes with the richness of browned breakfast sausage, the crisp sweetness of Granny Smith apples, and the aromatic charm of fresh thyme, rosemary, and sage. Moist and flavorful, thanks to a blend of broth and eggs, this stuffing bakes to golden perfection with a delightful, slightly crispy top. It's an ideal complement to festive main courses, bringing rustic warmth and a variety of textures to every bite. Ready in just over an hour, this crowd-pleaser is perfect for Thanksgiving, Christmas, or any special gathering.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 pound breakfast sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 Granny Smith apple, peeled and diced
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon sage leaves, chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 8 cups cornbread, cut into 1-inch cubes
- 1.5 cups low-sodium chicken or vegetable broth
- 2 large eggs, lightly beaten
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Heat a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces with a spoon, until browned and cooked through. Remove the sausage with a slotted spoon and transfer it to a large mixing bowl.
In the same skillet, melt the butter. Add the diced onion and celery, and sauté for about 5 minutes until softened.
Stir in the diced apple, thyme, rosemary, sage, salt, and black pepper. Cook for an additional 3-4 minutes until the apples are slightly softened and fragrant. Remove from heat and add the mixture to the bowl with the sausage.
Add the cubed cornbread to the bowl and gently toss to evenly distribute the ingredients.
In a small bowl, whisk together the chicken or vegetable broth and eggs. Pour the mixture over the cornbread mixture and gently toss until the cornbread is evenly moistened but not overly soggy.
Transfer the stuffing mixture to the prepared 9x13-inch baking dish, spreading it out in an even layer. Cover the dish with foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and slightly crisp.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 2230 mg | 97% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 26.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 355 mg | 27% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
