Recipe courtesy of Cock 'n Bull Restaurant

Cornbread Stuffing with Sausage and Apples

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: Enough stuffing for 2 average
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1/2 pound bulk pork sausage

1 cup small diced onions

1 cup small diced celery

2 tablespoons butter

1 tablespoon fresh, chopped sage

1 tablespoon fresh, chopped rosemary

1 tablespoon fresh, chopped thyme

3 cups crumbled cornbread

3 cups cubed stale bread

1 cup chicken stock

1 large peeled, cored and diced apple

2 tablespoons chopped parsley

1 tablespoon poultry seasoning

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup chopped red pepper

1/2 cup raisins (optional)


  1. Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock.
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