Cornbread Stuffing with Sausage and Apples

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This is awesome! So good, and is a must-have every year! Serves a lot; leftovers for a few days. Great hot or cold

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This stuffing was great!!!! I did a sweet corn bread and follow the steps. Huge sucess!!!! My family is still talking about it.Thanks!!!!

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Since I had it, I went ahead and used an entire pound of sausage and added more cornbread to balance it out (3 cups is about 1/2 the on-the-albers box recipe so I had plenty to use. Didn't use apples or red pepper, so this tasted almost identical to my mom's southern cornbread dressing, but with a wonderful fresh-herb taste!

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My 13 year old daughter made this stuffing for Thanksgiving all on her own. The stuffing was delicious we couldn't stop picking at it. It's easy to make and it's ready in no time.

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This recipe is exquisite. It is very soft and sort of creamy to the palatte. I added a few things to give it my touch and it came out wonderful. I added three big cloves of garlic minced, 1/2 lbs. lean of ground beef, dry thyme (besides the fresh one and a a bunch of coriander.

This is a recipe I will definetely repeat next year.

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Last year was my first time cooking Thanksgiving dinner - of course there were some onstacles with other dishes - but this was by far and away the best. Great leftovers too!

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I made this for Thanksgiving, and my family loved it so much that we had it for Christmas too. It's a great foundation recipe for stuffing.

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I used gluten free bread and this came out TASTY. A new recipe to add the the holidays

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I would have to disagree that with anyone that said this was bland or dry. In my opinion, it is key to use the fresh herbs, and to make your own white bread and cornbread croutons. I took regular bread and toasted it, then diced, and also made cornbread, and toasted it in the oven, then sliced and it came out perfectly. I'll be making this every year for Thanksgiving!

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This is the best cornbread stuffing I've ever tasted. It is now a family favorite. Thanks again