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Cozy Cornbread Sausage Stuffing with Apples: Easy Fall Recipe

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This Cornbread Sausage Stuffing with Apples is a cozy, forgiving fall dish that lets the sweetness of cornbread, savory sausage, and caramelized apples shine. It’s quick to prepare, perfect for Thanksgiving or any autumn gathering, and born from a happy accident of skipping celery.

Ingredients

Scale
  • 1 (8-inch) pan of homemade or store-bought cornbread, crumbled into 1-inch pieces (about 6 cups)
  • 2 tablespoons unsalted butter, melted
  • 1 pound bulk breakfast sausage (e.g., Jimmy Dean)
  • 2 medium apples, diced (Honeycrisp or Granny Smith)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups low-sodium chicken broth
  • 1 large egg, beaten

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the crumbled cornbread on a baking sheet and toast for 10 minutes, until slightly dry and golden. Let cool.
  2. In a large skillet over medium-high heat, cook the sausage, breaking it apart, for 5-7 minutes until no longer pink. Leave about 1 tablespoon of fat in the pan. Transfer sausage to a large mixing bowl using a slotted spoon.
  3. In the same skillet, add the diced onion. Cook for 3-4 minutes until translucent. Add the diced apples and cook for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add the sautéed onion, apples, and garlic to the bowl with the sausage. Add the toasted cornbread, dried sage, dried thyme, salt, and pepper. Toss gently until evenly distributed.
  5. In a small bowl, whisk together the chicken broth and beaten egg. Pour over the cornbread mixture and fold gently until moistened. Add more broth if dry, or more cornbread if too wet.
  6. Pour the mixture into a greased 9×13-inch baking dish. Spread evenly without pressing down. Dot the top with melted butter.
  7. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden brown and crispy. Let rest for 5 minutes before serving.

Notes

Toast the cornbread before mixing to prevent sogginess. For extra crispy edges, broil for 2-3 minutes at the end. Let the stuffing rest for 5 minutes after baking to set. Can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, apple stuffing, fall recipe, Thanksgiving side dish, easy stuffing recipe

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