Prep Time:
20 minutes 

Cook Time:
1 hour, 29 minutes

Total Time:
1 hour, 49 minutes

9 cups

Apple-Sausage Cornbread Stuffing


  1. Preheat oven to 400°F. Coat an 8-inch square-baking dish with cooking spray.
  2. Combine the corn muffin mix, eggs and water in a bowl. Pour into the prepared baking dish and bake according to package directions for cornbread. Remove from the oven and cool 15 minutes. When cooled, cut the cornbread into 3/4-inch cubes. Transfer to a large bowl.
  3. Heat a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking into smaller pieces with a wooden spoon, until browned, 7-8 minutes. Transfer to the bowl with the cornbread.
  4. Return the skillet to the stove and heat the olive oil. Stir in the onions, carrots, celery, garlic and sage. Stirring occasionally, cook until lightly golden and tender, 15-16 minutes. Transfer to the bowl with the cornbread. Add the apples, broth, salt and pepper; mix well. Transfer to an 8-inch square-baking dish that has been lightly coated with cooking spray. Cover the dish with foil.
  5. Bake the stuffing, covered for 30 minutes. Uncover and bake until the top is browned and crisp, about 15-20 minutes longer.

Recipe Courtesy of Taste of Home