Cornbread Stuffing With Sausage And Apples Recipe

Name: Cornbread Stuffing With Sausage And Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb bulk pork sausage (I use sage sausage); 1 cup small diced onion; 1 cup small diced celery; 2 tablespoons butter; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 3 cups crumbled cornbread; 3 cups cubed stale bread; 1 cup chicken stock; 2 large peeled cored diced apples; 2 tablespoons chopped parsley; 1 tablespoon poultry seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup chopped red bell pepper

Servings: persons

1/2 lb bulk pork sausage (I use sage sausage)
1 cup small diced onion
1 cup small diced celery
2 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3 cups crumbled cornbread
3 cups cubed stale bread
1 cup chicken stock
2 large peeled cored diced apples
2 tablespoons chopped parsley
1 tablespoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped red bell pepper

1
Saute sausage until browned.
2
Remove from pan and place in a large mixing bowl.
3
Saute onions and celery in butter.
4
Add sage, rosemary and thyme.
5
When mixture is softened, about 3 minutes, put into bowl with sausage.
6
Add the remaining ingredients to the mixing bowl.
7
If mixture is too dry, add more stock.
8
Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.

531

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

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 16 ingredients. The key ingredients include: 1/2 lb bulk pork sausage (I use sage sausage), 1 cup small diced onion, 1 cup small diced celery, 2 tablespoons butter, and more.

Yes, Cornbread Stuffing With Sausage And Apples 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 Sausage And Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions