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Easy Wholesome Cornbread Sausage Stuffing with Apples & Sage

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This wholesome cornbread sausage stuffing with apples and sage is a balanced, flavorful side dish perfect for Thanksgiving or any cozy dinner. It combines sweet cornbread, savory turkey sausage, tender apples, and earthy sage for a comforting, crowd-pleasing dish.

Ingredients

Scale
  • 6 cups cornbread, cubed and dried (about one 9x13 pan of cornbread)
  • 2 tablespoons olive oil
  • 1 pound turkey sausage, casings removed
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 1.5 cups)
  • 2 medium apples, diced (Honeycrisp or Granny Smith)
  • 4 cloves garlic, minced
  • 3 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish with butter or cooking spray.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the turkey sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Transfer the sausage to a plate using a slotted spoon, leaving the drippings in the pan.
  3. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and celery. Cook for 5-6 minutes, stirring occasionally, until the onion is translucent and the celery has softened.
  4. Add the diced apples and minced garlic to the skillet. Cook for another 2 minutes until the apples start to soften but still hold their shape.
  5. Stir in the chopped sage and thyme. Cook for 1 minute until fragrant.
  6. In a large mixing bowl, add the dried cornbread cubes. Pour the cooked sausage and the vegetable-apple mixture over the top. Toss gently to distribute evenly.
  7. In a small bowl or measuring cup, whisk together the chicken broth, beaten eggs, and melted butter. Season with salt and pepper.
  8. If using dried cranberries or nuts, stir them into the cornbread mixture now.
  9. Pour the broth mixture evenly over the cornbread mixture. Fold gently with a spatula. Let it sit for 5 minutes so the cornbread can absorb the liquid.
  10. Spoon the mixture into the prepared baking dish and spread into an even layer.
  11. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  12. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy.
  13. Let the stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Dry the cornbread properly to avoid a mushy texture. Sauté the apples before adding to prevent excess moisture. Use low-sodium broth to control saltiness. The stuffing can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to covered baking time if starting cold. For a vegetarian version, skip the sausage and add 1.5 cups sautéed mushrooms and 1 cup cooked lentils.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, apple stuffing, sage stuffing, Thanksgiving stuffing, holiday side dish, wholesome stuffing

Find it online: https://coracooks.com/easy-wholesome-cornbread-sausage-stuffing-with-apples-and-sage/