Sausage Apple Cornbread Stuffing Bake
Equipment
- Large skillet
- Mixing bowl
- 8x8 inch baking dish
Ingredients
- 12 oz ground pork sausage
- 2 medium apples, peeled and diced
- 4 cups crumbled cornbread
- 1 small onion, diced
- 2 celery ribs, diced
- 1/2 cup chicken broth
- 2 large eggs
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 375°F and grease an 8x8 inch baking dish with a little of the melted butter.
- In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it into small pieces as it cooks. Remove the sausage to a large mixing bowl and leave the drippings in the skillet.
- Add the onion and celery to the skillet and cook for 4 minutes until softened. Add the diced apples and cook 2 minutes more until the apples begin to soften.
- Transfer the vegetable and apple mixture to the bowl with the sausage. Add the crumbled cornbread, sage, salt, and pepper.
- In a small bowl, whisk the eggs with the chicken broth. Pour this mixture over the cornbread blend and stir gently until everything is evenly moistened.
- Spread the mixture into the prepared baking dish and drizzle the remaining melted butter over the top.
- Bake for 30 minutes until the top is golden and the center is set. Let it rest 5 minutes before serving.
Notes
For potluck transport, bake the dish in a foil pan and cover it tightly with foil right after it comes out of the oven to keep the top from drying out. If you prefer a softer texture, add an extra 2 tablespoons of broth before baking. Leftovers reheat well in a 350°F oven with a splash of broth to restore moisture.
Course: Side Dish
Cuisine: American
Equipment: Large skillet, Mixing bowl, 8x8 inch baking dish
Cuisine: American
Equipment: Large skillet, Mixing bowl, 8x8 inch baking dish