Cornbread Sausage Stuffing
This cornbread sausage stuffing is loaded with flavor! Pieces of sweet cornbread, crumbled Italian sausage, apples, and more! It will be a real crowd pleaser for the upcoming holidays!
The holidays are coming up, which means you’ll need some delicious recipes to “wow” your family and friends, and this recipe for cornbread sausage stuffing is perfect!
Sweet cornbread is used as the bread. You can use homemade, or store bought. I bought mine at the grocery store. Why make more work for yourself?!
This stuffing is loaded with some of the most flavorful ingredients. Italian sausage crumbles, onions, green pepper, celery, sage, an honey crisp apple and wine!
I know everyone usually has their favorite, go-to recipes for stuffing, but this recipe is absolutely worth trying! It may even becomes your new go-to recipe.
I was happy that this recipe took a bit of fresh sage. There is so much of it in my garden, and wasn’t sure what to do with it all, besides clip it and dry it out, which I will still do! I use sage in a lot of recipes in the fall and winter.
Do you have a lot of sage in your garden as well? Check out this other recipe of mine for https://thehungrylyoness.com/oven-fried-hot-honey-chicken/
Cornbread sausage stuffing
Ingredients
- 2 tablespoons olive oil, plus more for baking dish
- 1 lb. Italian pork sausage, sweet or mild, casings removed if necessary
- 2 cups chopped yellow onions, about 2 medium onions
- 2 cups chopped celery, about 5 stalks
- 1/2 cup chopped green bell pepper, from 1 pepper
- 1 large honeycrisp apple, cored and chopped
- 2½ teaspoons salt, divided
- 1/4 cup dry white wine
- 1 ½ lbs. cornbread, cut into 1½ inch cubes. About 9 cups You can use store bought cornbread, or make your own using two boxes of jiffy cornbread mix.
- 1/4 cup chopped fresh sage, plus leaves for garnish
- 1 teaspoon ground black pepper
- 3/4 cup chicken broth
- 2 tablespoons unsalted butter, cut into 1/4 inch thick slices
Instructions
- Preheat oven to 350°.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sausage and cook. Stirring often to crumble into medium size pieces, until browned. About 8 to 10 minutes. Using a slotted spoon, transfer sausage to a bowl.
- Add remaining 1 tablespoon of oil to skillet and reduce heat to medium-low. Add onions, celery, bell pepper. Cook, stirring occasionally, until vegetables are tender. About 10 to 12 minutes.
- Add apple and 2 teaspoons of salt. Cook, stirring occasionally until apple is tender. About 5 minutes.
- Add wine, and increase heat to medium. Cook mixture stirring occasionally until wine has almost completely evaporated. About 2 minutes. Return sausage to pan.
- Combine cornbread pieces, sausage mixture, sage, black pepper and ½ teaspoon of salt in a large bowl. Gently stir to combine everything, being careful not to crumble or smashup cornbread. Gently fold in broth.
- Spray a 9 x 13 baking dish with cooking spray. Transfer stuffing to baking dish.
- Cover baking dish with foil, and bake for 20 minutes. Remove foil and top with butter slices. Continue baking uncovered for 20-25 minutes, until top is lightly browned. Garnish with sage leaves (optional).
- Enjoy!
Notes
