Sausage, Bacon, Apple And Cornbread Stuffing Recipe

Name: Sausage, Bacon, Apple And Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9x9 inch) pan cornbread, cut into small cubes; 1 (14 ounce) package dry bread stuffing mix; 8 ounces pork sausage links, finely chopped; 1 pound bulk pork sausage; 1/2 pound bacon slices, chopped; 1 cup chopped celery; 1 cup chopped onion; 1 (16 ounce) package mushrooms, sliced; 1 cup chopped fresh parsley; 2 Granny Smith apples - peeled, cored and chopped; 1 pinch salt and ground black pepper to taste; 1 tablespoon dried sage leaves, or amount to taste; 2 (13.75 ounce) cans chicken broth, or as needed

Servings: persons

1 (9x9 inch) pan cornbread, cut into small cubes
1 (14 ounce) package dry bread stuffing mix
8 ounces pork sausage links, finely chopped
1 pound bulk pork sausage
1/2 pound bacon slices, chopped
1 cup chopped celery
1 cup chopped onion
1 (16 ounce) package mushrooms, sliced
1 cup chopped fresh parsley
2 Granny Smith apples - peeled, cored and chopped
1 pinch salt and ground black pepper to taste
1 tablespoon dried sage leaves, or amount to taste
2 (13.75 ounce) cans chicken broth, or as needed

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
2
Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside.
3
Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into a bowl. Using the same skillet, cook the bacon over medium heat until evenly browned. Drain bacon on paper towels. Drain excess bacon fat from the skillet. Stir the cooked sausage and bacon into the cornbread mixture.
4
Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
5
Stir the mushrooms, parsley, and apples into the cornbread mixture. Season with salt, pepper, and sage. Pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish.
6
Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.

917

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 1 (9x9 inch) pan cornbread, cut into small cubes, 1 (14 ounce) package dry bread stuffing mix, 8 ounces pork sausage links, finely chopped, 1 pound bulk pork sausage, and more.

Yes, Sausage, Bacon, Apple And Cornbread Stuffing 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!

Sausage, Bacon, Apple And Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions