Apple and Sausage Cornbread Stuffing Recipe -
  • READY IN hrs

Apple and Sausage Cornbread Stuffing

Recipe by  

"Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Prepare corn muffin mix according to package directions. Cool and crumble.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  4. In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
  5. In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.
  6. Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2003

I added 2 eggs and a can of chicken broth. I'm thinking that a couple of liquid ingredients were missing from this recipe. But the end result was very tasty.

Most Helpful Critical Review
Dec 06, 2004

This was a really good recipe, but I had to change somethings around. Thank god I got a can of chicken stock at the store just incase, because it would've been to dry without it. Also, I used jimmy dean sausage instead and crumbled it into the mix. I would definitely make this again!

Nov 14, 2002

Good recipe--very nice flavor. I left out the garlic and celery (don't care for celery), and used pepperidge farm corn bread stuffing mix (12 ozs)--also added a can of chicken broth. Next time I will leave out the apple, as I didn't think it really added very much to the stuffing. But the sausage (used country sausage), mushrooms and onion gave it an outstanding flavor. Will be making this again--next time I will add a little more moisture.

Nov 26, 2005

Great recipe. I thought it was too dry, so instead of adding chicken stock, I added a cup or so of organic apple juice, which was fantastic. I also used chicken sausage instead of pork sausage (less grease). Will definitely use this one again.

Nov 14, 2003

I wish there were 20 stars for this! We love this as a stuffing in between 2 pork chops. There is plenty for 6-8 chops (2 per stack)with a bit leftover in the pan. The flavor combo is great...I always replace the pork sausage w/the light breakfast sausage links to cut down on the fat content and the taste is great. Thanks for an awesome recipe :o)

Oct 09, 2003

Very good, but I am glad that I read the suggestion to add liquid (I used a can of chicken broth). I omitted the mushrooms and added extra sausage and apples. I chopped the apples very coarsely so that taste would come through better. Makes lots. My family is not into non-traditional formats of familiar foods and even they liked it.

Dec 24, 2003

This came out pretty dry. I had to add a lot of chicken stock and put it back in the oven. Plus it is way too much, cut it in half and add 2 to 3 cups of stock.

Nov 22, 2010

So I've prepared a very similar version my whole life, never dry! The difference is I chop the onion, celery and apple then boil gently till tender, adding water as needed. It does take about 90 minutes. Add the veggies, liquid and all, to the bread crumb mixture. Also, I use bulk sausage, usually Jimmy Dean hot, crumbled and fried till cooked through, and I don't drain the sausage. Ever. My mouth is watering as I type. I can almost guarantee you'll make this stuffing again and again.


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  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 58 g
  • 19%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 1431 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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