Cornbread Stuffing with Apples and Sausage Recipe

Name: Cornbread Stuffing with Apples and Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound Italian sausage, casing removed; 1 medium onions, chopped; 2 stalks celery, chopped; Salt and freshly ground black pepper; 1 Granny Smith apple, peeled and chopped coarsely; 1 teaspoon freshly minced thyme leaves; 1 teaspoon freshly chopped sage leaves; 1/2 cup bourbon; 1 1/4 pounds cubed and dried cornbread stuffing, store-bought; 1/4 cup chopped fresh parsley leaves; 2 cups turkey or low-sodium chicken stock; 2 eggs, beaten; 1/2 cup chopped pecans

Servings: persons

1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 medium onions, chopped
2 stalks celery, chopped
Salt and freshly ground black pepper
1 Granny Smith apple, peeled and chopped coarsely
1 teaspoon freshly minced thyme leaves
1 teaspoon freshly chopped sage leaves
1/2 cup bourbon
1 1/4 pounds cubed and dried cornbread stuffing, store-bought
1/4 cup chopped fresh parsley leaves
2 cups turkey or low-sodium chicken stock
2 eggs, beaten
1/2 cup chopped pecans

1
Preheat oven to 350 degrees F.
2
Heat olive oil over medium-high heat in 12-inch skillet.
3
Cook sausage for 5 to 7 minutes until browned.
4
Add onions and celery and saute until softened.
5
Add salt and pepper, to taste.
6
Mix in apples, thyme and sage and saute for another 2 minutes.
7
Add bourbon.
8
*Cook's Note: When adding alcohol take pan off flame.
9
Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
10
In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans.
11
Mix well.
12
Mix in vegetable mixture to bowl.
13
Combine and stir well together.
14
Add to a large casserole dish and bake for 30 minutes.

554

kcal

Calories

Fat

Carbs

Protein

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 pound Italian sausage, casing removed, 1 medium onions, chopped, 2 stalks celery, chopped, and more.

Yes, Cornbread Stuffing with Apples and Sausage falls under the Meat & Poultry 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!

Cornbread Stuffing with Apples and Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions