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Kid-Approved Cornbread Sausage Stuffing with Apples

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This kid-approved cornbread sausage stuffing with apples is sweet from the apples, savory from the sausage, and has that perfect balance of soft and crispy bits that makes everyone fight over the corner pieces.

Ingredients

Scale
  • 8 cups cornbread, cubed and dried (about one 9x13 pan)
  • 1 pound mild Italian sausage, casings removed
  • 2 medium apples, diced (about 2 cups), such as Honeycrisp or Fuji
  • 1 large yellow onion, diced (about 1 cup)
  • 3 ribs celery, diced (about 1 cup)
  • 4 tablespoons unsalted butter
  • 1½ cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F.
  2. If using fresh cornbread, spread the cubes on a baking sheet and bake for 10 minutes at 350°F to dry them out. They should feel stale to the touch.
  3. Heat a large skillet over medium-high heat. Add the sausage, breaking it up as it cooks. Let it get really brown and crispy, about 6 to 8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
  4. Add the butter to the same skillet with the sausage drippings. Once melted, add the diced onion and celery. Cook for 5 to 7 minutes until the onion is translucent and the celery has softened.
  5. Add the diced apples and cook for 2 to 3 minutes, until they start to soften but still hold their shape.
  6. Stir in the fresh sage, thyme, salt, and pepper. Cook for one more minute until fragrant. Turn off the heat.
  7. In a large mixing bowl, combine the dried cornbread cubes, cooked sausage, and the vegetable-apple mixture. Toss gently until evenly distributed.
  8. In a small bowl or measuring cup, whisk together the chicken broth and beaten eggs. Pour over the cornbread mixture and toss gently until evenly moistened but not soaked.
  9. Spread the mixture evenly into a greased 9×13 baking dish. Do not pack it down.
  10. Cover the dish with aluminum foil and bake for 30 minutes.
  11. Remove the foil and bake for another 15 to 20 minutes, until the top is golden brown and slightly crispy.
  12. Let the stuffing rest for 5 to 10 minutes before serving.

Notes

Dry your cornbread properly to avoid soggy stuffing. Don’t overmix. Brown the sausage well for maximum flavor. Taste before baking to adjust seasoning. The stuffing can be assembled up to 24 hours in advance and refrigerated; add about 10 minutes to the covered baking time if starting from cold. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, apple stuffing, Thanksgiving stuffing, kid-friendly stuffing, easy stuffing recipe

Find it online: https://dinadishes.com/kid-approved-cornbread-sausage-stuffing-with-apples/