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Cornbread Sausage Stuffing

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!
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Servings: 8 people
Course: Side Dish
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Add apple and 2 teaspoons of salt. Cook, stirring occasionally until apple is tender. About 5 minutes.
  5. Add wine, and increase heat to medium. Cook mixture stirring occasionally until wine has almost completely evaporated. About 2 minutes. Return sausage to pan.
  6. 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.
  7. Spray a 9 x 13 baking dish with cooking spray. Transfer stuffing to baking dish.
  8. 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).
  9. Enjoy!

Notes

To store and prep at feast time:
Cover baking dish with foil and refrigerate for up to 1 day. To serve, preheat oven to 350. Let stuffing sit at room temperature while oven preheats. Bake for 20 minutes. Remove foil and top with butter slices. Continue baking until lightly browned. 20-25 minutes. Top with sage leaves.