I have a new favorite stuffing! Last year my sister made this Sausage and Apple Cornbread Stuffing and I promptly begged her for the recipe so I could share it with all of you this year!
For years I stayed arms length away from cornbread stuffing. It seemed nontraditional or something. We had always made the stuffing my mom made and I guess I just didn’t want to step away from that tradition. But, to be honest, I never really liked my moms stuffing. Sorry Mom. I usually had a very small serving with my dinner and let everyone else finish off the leftovers.
Not this Sausage and Apple Cornbread Stuffing. After I had my first bite, I was like,”Woah! This is DELICIOUS!” I kept going back for more and then when it came time to put food away, I strategically put the leftovers in a spot that was pretty well hidden. (insert evil laugh here)
It was so tasty and with the sausage and apples in there, it felt like it could pass for a complete meal.
On the video (up above) you will notice that I didn’t put golden raisins in it. That’s because I realize some people don’t like raisins or craisins or any kind of dried fruit in their food. But, I actually really like it with golden raisins in it. They add just a hint of sweetness that pairs perfectly with the tart Granny Smith apples and savory sausage. So go ahead and put them in, you’ll love it!
Craisins would have the same effect. I highly recommend adding a handful, if you don’t use golden raisins, to your stuffing mixture before baking it.
The other tip I want to offer for this recipe is about the stock. You can use Chicken, Turkey, or Vegetable. Also, don’t forget you can boil the neck and giblets with a little onion, celery and carrot to make your own while your turkey is cooking.
When adding the stock to the stuffing, start out wit a cup or so and mix it up. Add more 1/2 a cup at a time until it is all moistened and the consistency that you want it to be.
If you are making it ahead of time and putting it in the fridge or freezer, still cook it ahead of time and then reheat it. You will most likely need to add more stock when you reheat it.
I hope you like this delicious Sausage and Apple Cornbread Stuffing as much as I do. It is delicious and my knew favorite and go to recipe for stuffing.
P.S. I love how quick it is to make by using packaged stuffing’s that are already seasoned.
- 1 (14 ounce) bag of Herbed cubed Stuffing (you can use two chicken or turkey Stove Top boxes)
- 1 (14 ounce) bag of Herbed Corn Bread Stuffing (you can use two cornbread Stove Top boxes)
- 1 lb of sausage
- 1 medium onion, finely chopped
- 3 stalks of celery, finely sliced
- 2-3 granny smith apples, peeled and grated (I would suggest 3
- 1 cup golden raisins (or Craisins)
- 3-4 cups chicken or turkey stock
- salt and pepper
- Pour both bags of stuffing into a large bowl and set aside,
- Partially brown the sausage in a medium sized frying pan and then add the chopped onion and sliced celery. Salt and pepper and cook until sausage is completely browned and onions and celery are mostly cooked
- Add sausage mixture to the bowl of stuffing.
- Peel and grate the apples and add them to the stuffing mixture.
- Add golden raisins or craisins if desired. Mix thoroughly.
- Once stuffing is all mixed together it is time to add the chicken or turkey stock. Start by pouring a cup or a cup and a half of the stock evenly over the stuffing mixture. Stir well.
- Add another ½ cup of cup of stock and continue that process until mixture meets your desired consistency. Salt and pepper to taste
- Pour into a deep 9x13 baking dish or 2 smaller baking dishes (you can also use part of this stuffing to stuff your turkey if desired)
- Cover baking dishes and bake at 350 degrees for 1 hour.