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Cornbread with sausage in baking pan with herbs

Sausage and Apple Cornbread Stuffing

This cornbread stuffing recipe is the perfect blend of savory and sweet
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 10
Calories 245kcal
Author Julia Day


  • 1 lb breakfast sausage
  • 1 tbsp olive oil
  • 1 onion
  • 1 apple
  • 2 loaves cornbread
  • 1 1/2 tbsp poultry seasoning
  • 1 cup chicken stock or just enough to moisten bread
  • 6 tbsp butter cut into small cubes
  • 1/2 cup white wine optional


  • Preheat oven to 350°. Heat a saute pan over medium heat and add 1 tbsp olive oil
  • Add sausage to pan and cook through, breaking up periodically while cooking into small pieces. While sausage is cooking, roughly chop onion and apple. Cut cornbread into 1" squares or crumble.
  • Remove sausage with a slotted spoon, leave drippings in the pan. Add onion and cook until just translucent, approx 3 minutes. Add apple and cook 2 minutes longer. Take off heat.
  • In a bowl, add cornbread, sausage, apple, onion, white wine, chicken stock and poultry seasoning and toss a couple times to incorporate ingredients and evenly distribute the liquids. Transfer to a greased 9x13 baking dish add top with butter. Bake for 25-30 minutes or until just turning golden on top.


Calories: 245kcal | Carbohydrates: 5g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 385mg | Potassium: 186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg