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 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 or my Slow Cooker Turkey Breast and you’ll two easy recipes done in no time!
If you love make-ahead holiday meals, be sure to try my favorite Panettone French Toast Casserole with brown sugar glaze. Guaranteed to be your new family tradition!
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 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 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.
Sausage and filling
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).
Baking Stuffing
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.
More Delicious Holiday Recipes
I hope you enjoy this delicious and stress-free recipe. Be sure to comment below if you try it… I’d love to hear how you loved the recipe!
Cornbread Stuffing with Sausage and Apple
Ingredients
Cornbread
- 2 8.5 ounce packages Jiffy Corn Muffin Mix
- 2 large eggs
- ⅔ cup milk
Stuffing Mix
- 16 ounce tube regular pork sausage such as Jimmy Dean’s
- ¼ cup unsalted butter half a stick
- 1 cup celery, diced
- ½ cup onion, diced
- 1 apple, peeled and diced any apple works
- 1 tablespoon fresh sage leaves, minced
- 1 teaspoon dried thyme
- ½ 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.
Video
Notes
Nutrition
Holly Pennington
My first time making corn bread stuffing for Thanksgiving and I tried this recipe. It was a hit with everyone and everyone asked me to make sure I save the recipe so we can have this every year! Thank you for sharing this recipe. It will be a staple at ourThanksgiving table for years to come!
angelakallison
I’m so happy you loved it! Thanks for the comment. Happy Holidays!
Kara
I love cornbread stuffing. And apple and sausage is such a good combination with the sweet-savory cornbread. Perfect for Thanksgiving!
Shanna
I love all the simple ingredients that you used on this. The sausage and apples are a great pairing that makes this so moist.
Bhawana
The first time I came across this recipe, but reading it and with picture, it surely makes a party dish. A must-try recipe for sure.
Pavani
That is such a delicious and easy to make cornbread stuffing. Can’t wait to try it out for my family. Thanks for this recipe.
Emily
Jiffy mix is where it’s at! My Grandma used to always use that mix in her recipes and I always loved it as a child. This cornbread stuffing is so delicious!
Debbie Collins
Hi! Isn’t the jiffy cornbread mix sweet cornbread? Or does it matter for this recipe? I have all the ingredients for this recipe and I can’t wait to try it. 🙂 I’ve never made my own stuffing before, and I’ve always heard to use ‘non-sweetened’ cornbread mix, so I thought I’d double check with you before I tried!!! Thanks so much. 🙂
angelakallison
Hi Debbie. You just want to use the standard 8.5 ounce Jiffy corn muffin mix. I can’t wait for you try this recipe! Please let me know how you love it! 🙂