This sweet savory Cornbread Apple Sausage Stuffing will steal the show at your Thanksgiving table. You may never go back to bread stuffing.
I have never tried cornbread stuffing up until the last Thanksgiving, although I have heard a lot about it. I did not want to make my own cornbread because I don’t need one more thing to prepare for Thanksgiving dinner.
As Providence would have it, I chance upon prepared cornbread while grocery shopping last Thanksgiving. There were only three packages left at the endcap and the lady standing beside me picked up two packages. As if feeling guilty, she told me that this store’s cornbread is really moist and buttery and I should try making cornbread stuffing instead of regular bread stuffing for Thanksgiving dinner.
Toasting The Cornbread
Upon her persuasion, I decided to give it a try and so I picked up the last package of cornbread at the endcap. The lady also gave me some pointers on how to go about using the cornbread to make the stuffing. Since the cornbread is quite moist, she said I should toast it in the oven and I did just that. Of course, I ate a few cubes before and after toasting and the cornbread was really good just as she had said.
Using A Tried and Tested Stuffing Recipe
Instead of looking up a cornbread stuffing recipe on the internet, I decided to use my own tried and tested Cranberry Apple Sausage Stuffing that we enjoyed very much. I simply substituted the bread with cornbread and I am glad I did. I am totally sold on this Cornbread Apple Sausage Stuffing as it was so delicious!
Tools Used in Making This Cornbread Apple Sausage Stuffing
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Cornbread Apple Sausage Stuffing
- 6 cubes cornbread (14oz/397g), cut into ½ inch cubes
- 1 lb sweet Italian sausage meat (450g)
- 3 tbsp vegetable oil
- 1 onion (diced)
- 2 carrots (diced)
- 2 sticks celery (diced)
- 2 apples (peeled, cored, and diced)
- 1 tsp rubbed sage
- ½ tsp ground pepper
- 1 tsp fresh (or dried) rosemary
- ½ cup dried cranberries (70g)
- 1 cup apple juice (240ml)
- 1½ tsp salt (or to taste)
- Preheat oven to 350°F (180°C). Spread cubed cornbread on two large baking trays. Toast the cubed cornbread in the oven for 10 minutes, flip, and toast another 10 minutes until golden brown.
- Remove and set aside.
- In a large non-stick pan, brown sausage. Break it up into small pieces. This should take about 10 minutes. Remove and set aside.
- In the same pan, heat vegetable oil. Saute onion, carrots, and celery for 3 minutes. Add apples and continue to cook for another 5 minutes.
- Add rubbed sage, ground pepper, and rosemary.
- Then return browned sausage and toasted cubed cornbread to the pan.
- Also, add dried cranberries and apple juice. Stir to get everything well mixed.
- Season with salt and continue to stir for another 1 to 2 minutes.
- Transfer to a casserole dish. Cover with foil and bake at 350°F (180°C) for 20 minutes.
- Remove and serve warm with roast turkey and gravy.
More Cornbread Apple Sausage Stuffing This Year
Just so you know, I took the pictures for this recipe last year. I was supposed to post the recipe last year after Thanksgiving Dinner but I never did and so here it is now. We enjoyed this very tasty stuffing with my Make Ahead Roast Turkey which also turned out amazingly well. We had a wonderful dinner and I am planning to make this Cornbread Apple Sausage Stuffing again for Thanksgiving this Thursday. I managed to buy the cornbread yesterday and will be toasting it soon.