Recipe by JakesMom311
"This is a great, moist stuffing recipe that uses cornbread and white bread along with sausage, bacon, mushrooms and apples. It is my favorite dish at Thanksgiving!"
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
1 (9x9 inch) pan
cornbread, cut into small cubes
1 (14 ounce) package
dry bread stuffing mix
pork sausage links, finely chopped
bulk pork sausage
bacon slices, chopped
1 (16 ounce) package
chopped fresh parsley
Granny Smith apples - peeled, cored and chopped
salt and ground black pepper to taste
dried sage leaves, or amount to taste
2 (13.75 ounce) cans
chicken broth, or as needed
Made this for thanksgiving. Increased cornbread and decreased dry bread mix as I had cornbread to use up - would do this again next time. I also added a handful of cranberries which made it look beautiful. I also used more sausage links and less sausage meat as that is how I could buy them, again the links were a huge hit and people have requested more next year! I assembled the dry ingrediants the day before and just added the broth on the day. It made enough to stuff the turkey and have a large casserole dish to bake up. It was a huge hit and will now be on our families 'official' thanksgiving recipe list! Delicious
The recipe as presented made way too much. I will cut back on everything except for the broth next time. I split the broth between what went into the pan and what I froze and it was way too dry.
DELICIOUS!!! I added a couple of handfuls of Craisins and used more like 32 ozs of chicken broth, but this is the BEST stuffing recipe I have ever had. It's going into my permanent holiday recipe collection! :)
I followed this recipe exactly and it was tasty. However next time, I will use sausage with a little more punch like andouille to add some spice. I made this recipe the day before Thanksgiving (minus adding the chicken broth) and it turned out the same as those that were made on the same day. I used up both cans of chicken broth.
Honestly, THE BEST stuffing I have ever had, and it is such a hit, I have found my staple stuffing!! Thankyou so much for submitting this.
Even if you leave out the sausage its still fantastic.
I like to spice the apples first: boil apples in cranberry juice/cranberry-orange juice, reduce heat + simmer, add cinammon & nutmeg.
I made this for the first time this past Thanksgiving. Everyone LOVED it and they could not stop going back for seconds!! I also chopped some cranberries into it as well!!! Can't wait to have this dish again.
This is definitely the best stuffing I've ever had. It is very rich I would recommend taking out some of the sausage and bacon if you are making it with an already rich meal like thanksgiving.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage, Bacon, Apple and Cornbread Stuffing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 177
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $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.