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Easy Savory Apple Sage Cornbread Stuffing Recipe

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This savory apple sage cornbread stuffing combines sweet apples, earthy sage, and crumbly cornbread for a perfect fall side dish. It’s moist but not wet, with crispy edges and a flavor that will win over even stuffing skeptics.

Ingredients

Scale
  • 6 cups day-old cornbread, crumbled into rough pieces (about 1-inch chunks)
  • 1 cup toasted breadcrumbs (panko preferred)
  • ½ cup unsalted butter
  • 2 medium yellow onions, diced (about 2 cups)
  • 3 celery stalks, diced (about 1½ cups)
  • 2 medium Honeycrisp or Granny Smith apples, peeled and diced into ½-inch cubes (about 2 cups)
  • 3 cloves garlic, minced
  • 3 tablespoons fresh sage, finely chopped (about 15–20 leaves)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika (optional)
  • 2 large eggs, lightly beaten
  • 2 cups low-sodium chicken or vegetable broth (start with 1½ cups)
  • ¼ cup heavy cream (or half-and-half)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle. Spread the crumbled cornbread and breadcrumbs on a baking sheet and toast them for 8-10 minutes.
  2. Melt the butter in a large skillet over medium heat. Add the diced onions and celery. Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and starting to brown at the edges.
  3. Add the diced apples and minced garlic to the skillet. Cook for another 4-5 minutes, stirring gently, until the apples soften slightly but still hold their shape.
  4. Stir in the fresh sage, thyme, salt, pepper, and smoked paprika. Cook for 1 minute until fragrant.
  5. Transfer the vegetable-apple mixture to a large mixing bowl. Add the toasted cornbread and breadcrumbs. Toss gently to combine.
  6. In a separate small bowl, whisk together the eggs, chicken broth, and heavy cream. Pour this over the cornbread mixture. Stir gently until everything is evenly moistened.
  7. Transfer the stuffing to a greased 9×13 baking dish. Spread it into an even layer. Do not press it down.
  8. Cover with foil and bake for 25 minutes. Then remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy. The internal temperature should reach 165°F (74°C).
  9. Let it rest for 5-10 minutes before serving.

Notes

For best results, use day-old cornbread and toast it before mixing. Don’t overmix the stuffing. If making ahead, assemble up to step 6, cover, and refrigerate for up to 24 hours; add 10 minutes to baking time. For extra crispy edges, bake uncovered the entire time but watch for burning. Reheat leftovers in a 350°F oven with a splash of broth.

Nutrition

Keywords: cornbread stuffing, apple sage stuffing, Thanksgiving stuffing, fall side dish, savory stuffing, easy stuffing recipe

Find it online: https://coracooks.com/easy-savory-apple-sage-cornbread-stuffing-recipe/