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Cornbread Stuffing with Apples and Sausage

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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1 tablespoon olive oil

1 pound Italian sausage, casing removed

1 medium onions, chopped

2 stalks celery, chopped

Salt and freshly ground black pepper

1 Granny Smith apple, peeled and chopped coarsely

1 teaspoon freshly minced thyme leaves

1 teaspoon freshly chopped sage leaves

1/2 cup bourbon

1 1/4 pounds cubed and dried cornbread stuffing, store-bought

1/4 cup chopped fresh parsley leaves

2 cups turkey or low-sodium chicken stock

2 eggs, beaten

1/2 cup chopped pecans


  1. Preheat oven to 350 degrees F.
  2. Heat olive oil over medium-high heat in 12-inch skillet.
  3. Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
  4. In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

Cook’s Note

When adding alcohol take pan off flame.