Best 2 Cornbread Apple And Sausage Stuffing Recipes

Thanksgiving dinner is incomplete without stuffing. Try this cornbread, apple, and sausage stuffing, which has a unique blend of flavors that will surely make your taste buds happy. Made with crumbled cornbread, chopped apples, and savory sausage, this stuffing is moist and flavorful. This recipe also includes a variation for a vegetarian stuffing, made with chopped celery, carrots, and mushrooms instead of sausage. Both versions are easy to make and can be prepared in advance, making them perfect for a busy holiday. Whether you're a fan of traditional stuffing or looking to try something new, this cornbread, apple, and sausage stuffing is sure to be a hit.

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SAUSAGE, BACON, APPLE AND CORNBREAD STUFFING

Sausage, Bacon, Apple and Cornbread Stuffing image

This is a great, moist stuffing recipe that uses cornbread and white bread along with sausage, bacon, mushrooms and apples. It is my favorite dish at Thanksgiving!

Provided by JakesMom311

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 1h40m

Yield 12

Number Of Ingredients 13

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
½ 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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside.
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.
Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
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.
Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.

Nutrition Facts : Calories 476.2 calories, Carbohydrate 53 g, Cholesterol 65.5 mg, Fat 19.7 g, Fiber 4.2 g, Protein 21.3 g, SaturatedFat 6.5 g, Sodium 1789 mg, Sugar 10.2 g

CORNBREAD, APPLE, AND SAUSAGE STUFFING

Cornbread, Apple, and Sausage Stuffing image

This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger. Pair with his Brined and Roasted Turkey.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes enough stuffing for a 12- to 15-pound turkey

Number Of Ingredients 9

Ingredients

Cornbread, cut into 1-inch cubes
1 pound sweet Italian sausage
1 cup (2 sticks) unsalted butter
4 medium red onions, finely chopped
8 celery stalks, finely chopped
4 Granny Smith apples, peeled, cored, and chopped
1 cup dried cranberries
1 1/2 cups half-and-half
1/2 cup chopped fresh sage

Steps:

Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.

Tips:

For the best flavor, use fresh, ripe apples. Granny Smith apples are a good choice for this recipe because they hold their shape well when cooked.
If you don't have any cornbread on hand, you can make your own using a boxed mix or a recipe from scratch. Just be sure to let the cornbread cool completely before using it in the stuffing.
You can use any type of sausage you like in this recipe. However, a spicy sausage will give the stuffing a more flavorful kick.
If you're short on time, you can cook the sausage and apples in a single skillet. Just be sure to drain the excess grease before adding the other ingredients.
Don't overstuff the turkey or chicken. The stuffing should be loose and fluffy, so it can cook evenly. You should have about 1 cup of stuffing per pound of meat.
Bake the stuffing until it is golden brown and heated through. The internal temperature should reach 165 degrees Fahrenheit.

Conclusion:

Cornbread, apple, and sausage stuffing is a delicious and easy-to-make side dish that is perfect for Thanksgiving or Christmas dinner. With its sweet and savory flavors, this stuffing is sure to be a hit with everyone at the table. So next time you're looking for a special stuffing recipe, give this one a try. You won't be disappointed!