Recipe by B.E. Larkin
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (8.5 ounce) packages
dry corn muffin mix
pork sausage links, thinly sliced
Granny Smith apple - peeled, cored and chopped
fresh mushrooms, sliced
white bread, cut into cubes
salt and pepper to taste
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.
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!
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.
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.
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)
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple and Sausage Cornbread Stuffing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 155
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Sausage stuffing gets the sweet-tart treatment with green apples and cranberries.
This stuffing blends sausage, turkey liver, fruits, and veggies.
Learn how to make a simple baked cornbread stuffing that’s perfect with poultry.