This delicious stuffing became an annually requested dish after the first year I made it. Sausage, apples, cornbread and bread are all baked together for a wonderful compliment to turkey and potatoes. Although I'm not normally a "fan" of stuffing, I couldn't get enough of this version, and even made it outside of the Thanksgiving season!
This is a recipe repeat. For the full step by step instructions (and make ahead tips), go to the original post.
One year ago: Bacon Broccoli Cheddar Quiche
Two years ago: Cheesy Vegetable Soup
There are more great recipes at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Fridays, Friday Food, Fusion Fridays, the Gallery of Favorites.
Corn Bread and Apple Stuffing
1/2 loaf (8 oz.) white bread, sliced and cut into 1/4" cubes
5 cups cubed corn bread (from prepared Jiffy mix)
5 Tbsp. butter, divided
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 apples, cored, peeled and diced
4 ounces mushrooms, chopped
12 ounces bulk breakfast sausage
2 Tbsp. chopped fresh sage, or 2 tsp. rubbed sage
1 Tbsp. chopped fresh thyme, or 1 tsp. dried thyme
1 large egg, beaten
1/4 to 1/2 cup chicken broth
Heat oven to 350. Place bread cubes on a large jelly roll pan and bake for 10 minutes. Transfer to a large bowl.
Melt 4 Tbsp. butter in a large skillet over medium heat. Add onion and celery; cook about 5 minutes, then add apples and cook 4-5 minutes longer. Transfer mixture to bowl with bread.
In same skillet, melt remaining 1 Tbsp. butter over medium heat. Add mushrooms and cook until they begin to give up their juices, about 3-4 minutes. Add mushrooms to the bread bowl. Cook sausage in skillet, breaking up with a spoon until thoroughly cooked, 5-6 minutes. Drain and add to bread mixture.
Stir in sage, thyme, egg and enough chicken broth so that stuffing just holds together when lightly pressed between your hands. Add additional broth if stuffing seems dry.
Spoon stuffing into a greased 9x13 baking dish. Bake until the top has formed a crust and stuffing is heated through, about 30 minutes. Makes 8-10 servings.
This delicious stuffing became an annually requested dish after the first year I made it. Sausage, apples, cornbread and bread are all baked together for a wonderful compliment to turkey and potatoes. Although I'm not normally a "fan" of stuffing, I couldn't get enough of this version, and even made it outside of the Thanksgiving season!
This is a recipe repeat. For the full step by step instructions (and make ahead tips), go to the original post.
One year ago: Bacon Broccoli Cheddar Quiche
Two years ago: Cheesy Vegetable Soup
There are more great recipes at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Fridays, Friday Food, Fusion Fridays, the Gallery of Favorites.
Corn Bread and Apple Stuffing
1/2 loaf (8 oz.) white bread, sliced and cut into 1/4" cubes
5 cups cubed corn bread (from prepared Jiffy mix)
5 Tbsp. butter, divided
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 apples, cored, peeled and diced
4 ounces mushrooms, chopped
12 ounces bulk breakfast sausage
2 Tbsp. chopped fresh sage, or 2 tsp. rubbed sage
1 Tbsp. chopped fresh thyme, or 1 tsp. dried thyme
1 large egg, beaten
1/4 to 1/2 cup chicken broth
Heat oven to 350. Place bread cubes on a large jelly roll pan and bake for 10 minutes. Transfer to a large bowl.
Melt 4 Tbsp. butter in a large skillet over medium heat. Add onion and celery; cook about 5 minutes, then add apples and cook 4-5 minutes longer. Transfer mixture to bowl with bread.
In same skillet, melt remaining 1 Tbsp. butter over medium heat. Add mushrooms and cook until they begin to give up their juices, about 3-4 minutes. Add mushrooms to the bread bowl. Cook sausage in skillet, breaking up with a spoon until thoroughly cooked, 5-6 minutes. Drain and add to bread mixture.
Stir in sage, thyme, egg and enough chicken broth so that stuffing just holds together when lightly pressed between your hands. Add additional broth if stuffing seems dry.
Spoon stuffing into a greased 9x13 baking dish. Bake until the top has formed a crust and stuffing is heated through, about 30 minutes. Makes 8-10 servings.
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