Cornbread Stuffing with Sausage and Apples (Easy Recipe!)

Cornbread Stuffing with Sausage and Apples is an easy to make recipe with simple ingredients. This recipe is so easy and truly the best cornbread dressing for your Thanksgiving table! 

This sausage cornbread stuffing is guaranteed to be a family favorite on your Thanksgiving menu. This simple dish is made with easy to find ingredients and can be assembled ahead of time, key for stress-free Thanksgiving Dinner!

The sweetness from the apples mixed with flavors from the sausage and fresh sage will make you want to have this dish on hand year round. 

Pair this with my Slow Cooker Ham with Brown Sugar Glaze or my Slow Cooker Turkey Breast and you’ll two easy recipes done in no time! And for guaranteed creamy potatoes, don’t miss this recipe for Ricotta Mashed Potatoes or try these tasty Cacio e Pepe Mashed Potatoes! 

If you love make-ahead holiday meals, be sure to try my favorite Panettone French Toast Casserole with brown sugar glaze. And, make your cranberry sauce ahead of time with this Cranberry Pineapple Sauce recipe. 

You’ll Love Cornbread Stuffing with Sausage

Cornbread Stuffing with Sausage and Apples is a delicious take on traditional cornbread stuffing and certain to become your family’s favorite! 

I have been making this stuffing for years and it’s always the star of my holiday table. Stuffing is, after all, the one dish that most people look forward to eating at Thanksgiving! 

What makes this recipe so special is that it uses sweet cornbread from Jiffy cornbread mix. Combined with the flavors of Jimmy Dean Pork Sausage, and you have a delicious and flavorful cornbread stuffing in no time. 

Cornbread gives stuffing such a delightful and unique texture that you just don’t get from traditional bread stuffing. Plus, you can prepare this recipe ahead of time for an easy less-stress Thanksgiving dinner. 

The apples are another key ingredients to delicious cornbread stuffing. Add in the fresh sage, and you have a winning recipe every time! For another delicious stuffing recipe try this Focaccia Stuffing. 

So, whether you have been making stuffing for years or this is your first time, be sure to try this cornbread stuffing with sausage and apples! It’s the perfect Thanksgiving side dish for your holiday menu. You’re going to love it! 

Ingredients and Substitutions

• Jiffy Corn Muffin Mix: you could make cornbread from scratch but this grocery store box mix tastes just as good as homemade cornbread! Feel free to use your favorite cornbread recipe here if you’d like.
• Jimmy Dean Pork Sausage: I always use this sausage in my stuffing because of the ease of use and flavorings in it. To me this sausage is necessary for Thanksgiving stuffing. You could substitute Italian sausage, or sage sausage. 
• Eggs: you will need two large eggs to make the boxed cornbread as well as an egg to bind the cornbread stuffing. 
• ​Milk: a bit of milk is needed for the cornbread recipe. Use whatever unflavored milk or milk alternative you have on hand. 
• Apples: the sweetness of the apple in the cornbread stuffing just can’t be beat. Use a firmer apple such as Granny Smith apples. 

• Fresh Sage: fresh sage is always a necessary component of my stuffing recipe. I prefer it over dried sage, which could be used in a pinch. 
• Butter: half a stick of unsalted butter is used to cook the veggies. 
• Celery: you will need about 3 stalks of celery. 
• Onion: use a white or yellow onion for this recipe. 
• Dried Thyme: dried thyme is a delicious addition to the stuffing. You can use poultry seasoning or any other fresh herbs instead. 
• Chicken Broth: add the egg and the chicken broth right before baking. 
• Salt and Pepper: add kosher salt and black pepper to taste.

How to Make Cornbread Stuffing with Sausage and Apples

This cornbread stuffing has been tested and perfected and is ready for the big day! See how easy it is to make and follow the easy prep-ahead instructions to have less stress on Thanksgiving day.

Step 1: make the cornbread 

You could use bagged stuffing mix, but I highly recommend making it yourself. It’s cheaper and yields much tastier results! 

For this recipe, use two boxes of Jiffy Corn Mix and follow the package directions, adding two eggs and ⅔ cup of milk. Pour into a greased baking 9×13 inch baking pan and bake for 20-25 minutes at 400 degrees. Set aside and let cool completely.

 (The cornbread can be made up to three days in advance.)

Step 2: prep the sausage and filling 

In a large skillet or large dutch oven over medium high heat, cook the Jimmy Dean’s Sausage until cooked through and no longer pink. While cooking, break up the sausage chunks with a wooden spoon. Remove from the pan with a slotted spoon and set aside. 

Add the butter and celery to the pan and cook for 4-5 minutes until softened. Add in the onion, apple, chopped sage, and seasonings. Cook for another 5 minutes; set aside. 

Step 3: mix the stuffing ingredients

Use a knife to cut the room temperature cornbread into large cubes and place in a large mixing bowl. Add in the sausage mixture and vegetable mixture.

If making ahead, refrigerate this portion until ready to bake. (Don’t add the chicken broth and egg to mixture until right before baking).

Step 4: bake now or refrigerate for later

When ready to bake, preheat oven and grease a 9×13 baking dish or casserole dish. Add the chicken broth and egg to the cornbread stuffing and toss to combine. 

Pour into pan and bake in a preheated oven, covered, removing the foil for the last 10 minutes of cooking to let the stuffing get golden brown. 

One bite and you’ll agree that this is the best cornbread sausage stuffing of your life! 

​Tips for Making Cornbread Stuffing

• Make sure you let the cornbread cool completely before cutting it. It’s even better if the cornbread is made a day or two in advance.
• I use the regular Jimmy Dean’s Pork Sausage in this recipe but you could change it up with their other varieties like spicy sausage or maple sausage. 
• If you are making this in advance, refrigerate the stuffing without the egg and broth in an airtight container or covered with plastic wrap. Then, when ready to bake, pour in the beaten egg and broth mixture, and bake as instructed. 
• Once you have added the broth to the cornbread mixture, bake immediately. The cornbread has a tendency to fall apart if it sits in the liquid too long. 

Frequently Asked Questions

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