Apple and Sausage Cornbread Stuffing

27

"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."

Ingredients

1 h 30 m servings 453 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1431 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Prepare corn muffin mix according to package directions. Cool and crumble.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  4. In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
  5. In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.
  6. Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.

Reviews

27
  1. 33 Ratings

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Most helpful

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.

Most helpful critical

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 ji...

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 ji...

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...

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...

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...

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 ...

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...

This stuffing was very good, however, I made these following changes: I used Jimmy Dean ground sausage (regular flavor) instead of the links, and I added two cans of the chicken broth (italian s...