Cornbread Stuffing | Sausage and Apples

Traditional Cornbread Stuffing with Sausage and Apples is an easy to make recipe with simple ingredients. Perfect for Thanksgiving, this is a great make-ahead recipe for cornbread dressing.

Guaranteed that this will become your new favorite Cornbread Stuffing recipe. This simple dish is made with easy to find ingredients and can be assembled ahead of time, key for a 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 and you’ll two easy recipes done in no time!

So take the stress out of holiday meals and give this top-rated Cornbread Stuffing a try.

How to Make Cornbread Stuffing

First, make the cornbread. You could use bagged Cornbread 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 2/3 cup of milk. Pour into a greased baking ban and bake for 20-25 minutes at 400 degrees. Set aside to cool.

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

Meanwhile, in a large skillet over medium high heat, cook the Jimmy Dean’s Sausage until cooked through and no longer pink. While cooking, break up the sausage chunks using a spoon or a Angled Silicone Spatula. Remove 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 seasoning and cook for another 5 minutes.

Cube the cornbread and place in large mixing bowl. Add in the sausage and veggies. If making ahead, refrigerate this portion until ready to bake. (Don’t add the chicken broth and egg to mixture until right before baking).

When ready to bake, preheat oven and grease a 9 x 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, covered, removing the foil for the last 10 minutes of cooking.

I hope you enjoy this delicious and stress-free recipe for Traditional Cornbread Stuffing.

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5 from 5 votes

Cornbread Stuffing with Sausage and Apple

Get a helping hand with Jiffy Corn Muffin Mix and Jimmy Dean Pork Sausage to make this delicious and crowd pleasing Traditional Cornbread Stuffing, perfect for Thanksgiving Dinner or anytime of the year! 

Course Side Dish

Cuisine American

Keyword cornbread stuffing

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 12

Calories 295kcal

Author angelakallison

Cost 12

Ingredients

Cornbread

• 2 8.5 ounce packages Jiffy Corn Muffin Mix
• 2 large eggs
• 2/3 cup milk

Stuffing Mix

• 16 ounce tube regular pork sausage such as Jimmy Dean’s
• 1/4 cup unsalted butter half a stick
• 1 cup celery, diced
• 1/2 cup onion, diced
• 1 apple, peeled and diced any apple works
• 1 tablespoon fresh sage leaves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1 large egg, beaten
• 2 14.5 ounce cans low sodium chicken broth

Instructions

• Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with cooking spray. In a large bowl, whisk together the corn bread mix, 2 eggs, and milk. Pour into baking pan and bake for 20-25 minutes. Set aside to cool. Cut up cornbread into 2 inch cubes and place in a large mixing bowl. 
• To make the stuffing, head a large skillet over medium high heat. Add the pork sausage and use a spoon to break it up while cooking. Cook for about 5-6 minutes, until cooked through. Add to the cornbread mixture. 
• Return the skillet to the stove and add in the butter and celery, cooking until celery starts to soften, about 4 minutes. Add in the onion, apple, sage, thyme, and salt and cook for another 5 minutes until onion and apple soften. Add to the cornbread mixture. Toss together the ingredients. (If making ahead, refrigerate this mixture and proceed to next step when ready to bake.) 
• Preheat oven to 375 degrees. Add in the beaten egg and broth and toss gently to combine. Pour into 9 x 13 inch baking pan. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until top is lightly browned. 

Notes

If making ahead, add the beaten egg and broth just prior to baking so that the cornbread doesn’t break down.