Imagine a side dish so irresistible that it becomes the star of your holiday table, outshining even the main course. This Cornbread Stuffing with Sage Sausage and Apples is not just a recipe—it's a culinary experience that combines the rustic charm of Southern cornbread with the rich, savory notes of sage sausage and the subtle sweetness of fresh apples. Whether you're a seasoned home cook or a holiday meal novice, this stuffing promises to transform your gathering from ordinary to extraordinary, delivering a mouthwatering blend of textures and flavors that will have your guests begging for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- Cornbread, crumbled
- Sage sausage
- Apples, diced
- Onion, chopped
- Celery, chopped
- Chicken broth
- Fresh sage, chopped
- Salt
- Pepper
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that the stuffing cooks evenly and develops a nice golden color.
- Begin by preparing the cornbread. If you are using store-bought cornbread, crumble it into a large mixing bowl. If you are making cornbread from scratch, prepare it according to your favorite recipe and allow it to cool before crumbling.
- In a large skillet over medium heat, add the sage sausage. Cook it until browned and fully cooked, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Once cooked, remove the sausage from the skillet and set it aside, leaving the drippings in the pan.
- Add the chopped onion and celery to the skillet with the sausage drippings. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Stir in the diced apples and cook for an additional 3-4 minutes, until the apples are slightly tender but still hold their shape.
- Return the cooked sausage to the skillet with the sautéed vegetables and apples. Mix well to combine all the ingredients.
- In the large mixing bowl with the crumbled cornbread, add the sausage mixture. Pour in about 2 cups of chicken broth, adjusting based on how moist you want the stuffing. Stir in the chopped fresh sage, salt, and pepper to taste.
- Mix everything together gently until the cornbread is evenly moistened and all ingredients are well combined. If the mixture seems too dry, add a little more chicken broth.
- Transfer the stuffing mixture into a greased baking dish, spreading it out evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. This will help the stuffing steam and stay moist.
- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.
- Once done, remove the stuffing from the oven and let it cool for a few minutes before serving. This dish pairs wonderfully with turkey or chicken and is perfect for holiday gatherings.
Tips
- Use day-old cornbread for the best texture—slightly dried bread absorbs flavors more effectively.
- Don't overmix the stuffing; gently fold ingredients to maintain a light, fluffy consistency.
- For extra moisture, add chicken broth gradually and taste as you go.
- Choose a high-quality sage sausage for deeper, more complex flavor.
- If preparing ahead, you can assemble the stuffing a day in advance and refrigerate before baking.
- For a crispy top, remove the foil in the last 15 minutes of baking.
- Let the stuffing rest for 5-10 minutes after baking to allow flavors to meld and settle.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
