On a cold spring day I made this stuffing as a side for the turkey breast I was making. It was very flavorful and moist. It complemented the turkey nicely.
Cornbread Stuffing with Sausage and Apples
- One 9x13 pan of baked cornbread from scratch or box,
- lb seasoned bulk sausage no casings
- 1 medium onion chopped
- 1 tablespoon minced garlic
- 4 stalks celery chopped
- 1 large granny smith apple peeled and chopped
- salt and pepper
- 2 –3 cups regular natural chicken broth
- 1 teaspoon dried sage
- 3 TB salted butter melted
- Cut cooled cornbread into cubes in a large bowl. Set aside.
- Preheat oven to 375 degrees.
- Grease a 9×13 baking dish and set aside.
- In a large skillet over medium heat, brown and crumble the sausage until cooked through. Transfer to a paper towel-lined plate.
- In same skillet, add onion, celery, apple, and 2 pinches of kosher salt and pepper. Stir and cook 5 minutes.
- Add back sausage to the skillet and combine and cook 1 minute.
- Add sausage mixture to the bowl of cubed cornbread. Add 1 tsp kosher salt and 1/2 tsp black pepper.
- Gently fold to combine well. Add 2 cups of chicken broth and fold until the mixture is moistened.
- Add more broth, a bit at a time, until desired moistness is reached.
- The mixture should feel damp throughout but not overly wet.
- Add more kosher salt and black pepper to taste.
- Transfer mixture to the prepared baking dish, pressing down the top to even it out into the edges. drizzle with melted butter.
- Bake 35-45 minutes or just until the top is golden brown.