Cornbread Stuffing with al fresco® Sweet Apple Chicken Sausage

Cornbread Stuffing with al fresco® Sweet Apple Chicken Sausage

al fresco all natural 0

"Cornbread stuffing with apples, cranberries, fresh herbs, and al fresco® Sweet Apple Chicken Sausage makes a perfect complement to roast turkey or chicken."

Ingredients 30 m {{adjustedServings}} servings 181 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Pre-heat oven to 350 degrees F.
  2. Heat a large saute pan over medium high heat, coat with canola oil. Saute the onions and celery until translucent, 3-5 minutes. Add the al fresco Sweet Apple Chicken Sausage, fresh herbs, and the Granny Smith apples, saute until the sausage is lightly browned, 3-5 minutes.
  3. Add the dried cranberries, salt, pepper, and chicken broth. Stir until the seasonings are incorporated. Add the cornbread cubes and toss until evenly combined. Transfer to a 12-inch casserole dish (coated with cooking spray).
  4. Bake covered for 15-20 minutes until thoroughly heated.
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  • NOTE: Ideal with poultry dishes; serve with roasted turkey or chicken.
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Reviews 17

  1. 18 Ratings

Doug Matthews

A good starting point but there are some things I would change as it is a little bland and a little dry. The type of cornbread you use can greatly effect the flavor. I used store bought corn muffin tops that made an already somewhat sweet dish get sweeter. The next time I make this dish (I like the sausages) - I while dice the sausages, add some red peppers & spice as well as use a more traditional cornbread or cornbread stuffing mix.


This recipe is okay, but I have to admit that I'm not a fan of the sausage. I used pre-packaged cornbread stuffing cubes to save time, as well as subbing raisins for the cranberries. There are a few changes that could make it slightly better, however. With the onions, celery and apples in the pot, it was impossible to brown the sausage. I'd suggest that you brown it first -- remove it from the pan, saute the veggies and apples and add them back in. The flavor of the stuffing itself was very good, but I picked out the sausage. Not my favorite, I'm afraid.


This recipe for stuffing is very similar to my usual Thanksgiving dressing I have made for about 20 yrs. I usually use bulk breakfast sausage tho. I made the recipe according to directions except I found it needed alot more broth(at least 2 cups) I also found it a little too sweet since I used Jiffy cornbread mix instead of making a homemade non sweet cornbread for this recipe..and also bcuz of the sweet sausage. I figured out I like the Al Fresco sausages better, and they are not so chewy, if you remove the skin. It makes them much better in my opinion. Good recipe tho and it has all the flavors I love in a dressing.