Cornbread Stuffing with Sausage and Apples Recipe Recipe

Name: Cornbread Stuffing with Sausage and Apples Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe cornbread (recipe link in intro), chilled and cut into 3/4-inch cubes (or about 9 cups of good-quality cornbread); 2 tablespoons unsalted butter (1/4 stick), plus more for coating the baking dish; 1 pound uncooked sweet Italian sausage, casings removed; 3 medium Granny Smith apples, cored and medium dice; 2 medium celery stalks, medium dice; 1 medium yellow onion, medium dice; 2 tablespoons finely chopped fresh sage leaves; 2 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup dry white wine; 1 1/2 cups stock or low-sodium chicken broth; 2 large eggs, lightly beaten

Servings: persons

1 recipe cornbread (recipe link in intro), chilled and cut into 3/4-inch cubes (or about 9 cups of good-quality cornbread)
2 tablespoons unsalted butter (1/4 stick), plus more for coating the baking dish
1 pound uncooked sweet Italian sausage, casings removed
3 medium Granny Smith apples, cored and medium dice
2 medium celery stalks, medium dice
1 medium yellow onion, medium dice
2 tablespoons finely chopped fresh sage leaves
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 1/2 cups stock or low-sodium chicken 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 sausage and cook, breaking it up into smaller pieces with a wooden spoon, until its no longer pink and is starting to brown, about 6 minutes.
6
Remove with a slotted spoon to the bowl with the cornbread and set aside.
7
Return the pan to medium heat, add the apples, celery, onion, sage, salt, and pepper, and cook, stirring occasionally, until the onion has softened, about 10 minutes.
8
Increase the heat to medium high, add the wine, scrape up any brown bits from the bottom of the pan, and cook until the wine is almost evaporated, about 3 to 5 minutes.
9
Pour the apple mixture over the cornbread and sausage, add the broth and eggs, and stir until combined and thoroughly moistened.
10
Transfer the mixture to the prepared baking dish and spread it into an even layer.
11
Bake uncovered until the top is golden brown, about 30 to 35 minutes.
12
Remove to a wire rack and let cool for at least 5 minutes before serving.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 cornbread (recipe link in intro), chilled and cut into 3/4-inch cubes (or about 9 cups of good-quality cornbread), 2 tablespoons unsalted butter (1/4 stick), plus more for coating the baking dish, 1 pound uncooked sweet Italian sausage, casings removed, 3 medium Granny Smith apples, cored and medium dice, and more.

Yes, Cornbread Stuffing with Sausage and Apples Recipe 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.

Cornbread Stuffing with Sausage and Apples Recipe

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