Cornbread and Apple Stuffing Recipe

Name: Cornbread and Apple Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe Moist Cornbread (see recipe intro), chilled and cut into 3/4-inch cubes (or about 9 cups of your favorite cornbread); 4 tablespoons unsalted butter (1/2 stick), plus more as needed; 2 medium Gala or Pink Lady apples, cored and medium dice; 2 medium Granny Smith apples, cored and medium dice; 4 medium celery stalks, medium dice; 1 medium yellow onion, medium dice; 1 tablespoon plus 1 teaspoon kosher salt; 1 teaspoon ground sage; 1/2 teaspoon freshly ground black pepper; 1/2 cup dry white wine; 1 1/2 cups stock or low-sodium chicken or vegetable broth; 2 large eggs, lightly beaten

Servings: persons

1 recipe Moist Cornbread (see recipe intro), chilled and cut into 3/4-inch cubes (or about 9 cups of your favorite cornbread)
4 tablespoons unsalted butter (1/2 stick), plus more as needed
2 medium Gala or Pink Lady apples, cored and medium dice
2 medium Granny Smith apples, cored and medium dice
4 medium celery stalks, medium dice
1 medium yellow onion, medium dice
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon ground sage
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 1/2 cups stock or low-sodium chicken or vegetable broth
2 large eggs, lightly beaten

1
Heat the oven to 375 degrees F and arrange a rack in the middle.
2
Coat a 13-by-9-inch baking dish with butter and set aside.
3
Place the cornbread in a large bowl; set aside.
4
Melt the measured butter in a large frying pan over medium-high heat until foaming.
5
Add the apples, celery, onion, salt, sage, and pepper and cook, stirring occasionally, until the onion has softened, about 8 to 10 minutes.
6
Add the wine, stir to combine, and cook until the wine is almost all evaporated, about 2 minutes.
7
Pour the apple mixture over the cornbread, add the broth and eggs, and stir until combined and thoroughly moistened.
8
Transfer the mixture to the prepared baking dish and spread it into an even layer.
9
Bake uncovered until the top is golden brown, about 35 to 40 minutes.
10
Remove to a wire rack and let cool for at least 5 minutes before serving.

404

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 recipe Moist Cornbread (see recipe intro), chilled and cut into 3/4-inch cubes (or about 9 cups of your favorite cornbread), 4 tablespoons unsalted butter (1/2 stick), plus more as needed, 2 medium Gala or Pink Lady apples, cored and medium dice, 2 medium Granny Smith apples, cored and medium dice, and more.

Yes, Cornbread and Apple Stuffing Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!