Cornbread Stuffing with Apples Recipe is the ultimate dish that brings pure comfort and festivity to your holiday table! Sweet cornbread mingles with gently sautéed apples, aromatic herbs, and a hint of savory richness, creating a stuffing that’s both nostalgic and refreshingly new. This recipe delivers golden crisp edges and a melt-in-your-mouth, tender center—every bite feels like a celebration. Whether it’s gracing a Thanksgiving feast or brightening up a cozy Sunday supper, this stuffing is a perennial crowd-pleaser you’ll want to make again and again!

Cornbread Stuffing with Apples Recipe - Recipe Image

Ingredients You’ll Need

The simple lineup of ingredients in this Cornbread Stuffing with Apples Recipe is what truly makes it shine—each one bringing something essential to the party. From the aromatic herbs to the tart crunch of apples, every element has a starring role in creating that perfect bite.

Cornbread (6 cups, cubed and slightly dried or toasted): For the best texture, use cornbread that’s a day or two old so it soaks up all the flavors without becoming mushy.
Olive Oil (1 tablespoon): Adds depth of flavor and teams up with butter for a beautiful sauté.
Unsalted Butter (1/2 cup): Provides richness and ensures every bite is decadently moist.
Onion (1 medium, chopped): Gives the stuffing sweetness and a savory backbone.
Celery (2 stalks, chopped): Adds that classic crunch and an earthy freshness.
Apples (2, peeled and diced): Choose a tart variety like Granny Smith for the perfect fruity zing.
Fresh Thyme (2 teaspoons or 1/2 teaspoon dried): Brings a touch of woodsy, aromatic flavor.
Fresh Sage (1 teaspoon or 1/4 teaspoon dried): Infuses the dish with warm, savory undertones.
Salt (1/2 teaspoon): Balances the flavors just right.
Black Pepper (1/4 teaspoon): Gives a subtle, peppery kick.
Low-sodium Chicken or Vegetable Broth (1/2 to 1 cup): Keeps the stuffing moist without overpowering the other flavors; use veggie broth for a vegetarian dish.
Eggs (2, lightly beaten): Help bind it all together for the perfect scoop-able consistency.

How to Make Cornbread Stuffing with Apples Recipe

Step 1: Prep the Oven and Baking Dish

Begin by preheating your oven to 350°F (175°C) so it’s ready to bake your stuffing to golden perfection. Lightly grease a 9×13-inch baking dish—this step ensures the stuffing won’t stick and helps the edges turn delightfully crisp.

Step 2: Sauté the Aromatics and Apples

In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted and starts to bubble, toss in the chopped onion and celery. Sauté for about 5 minutes until the vegetables are just beginning to soften and become fragrant. Next, add in the diced apples and cook another 3 to 4 minutes. You want the apples slightly softened but still holding their shape for a great bite.

Step 3: Season for Layers of Flavor

With your veggies and apples softened, it’s time to add the thyme, sage, salt, and black pepper. Stir everything together so each piece gets a lovely coating of herbs and seasoning, maximizing the flavor in every mouthful.

Step 4: Combine Cornbread and Vegetable Mixture

Place your cubed cornbread in a large mixing bowl. Pour the warm sautéed mixture over the top and gently toss to evenly distribute all those aromatic bits throughout the bread cubes. It already smells divine at this point!

Step 5: Add Broth and Eggs

Pour in 1/2 cup of broth (start on the lower end, you can always add more) and give the mixture another gentle toss. Then add in the lightly beaten eggs and fold until well combined. If the stuffing seems dry, drizzle in a little more broth, a bit at a time, until the mixture feels moist but not soggy.

Step 6: Bake to Perfection

Spoon the final stuffing mixture into your prepared baking dish, spreading it out evenly. Cover with foil and bake for 25 minutes. Remove the foil and return the dish to the oven for another 15 to 20 minutes, until the top is golden brown and set. Let it cool just a few minutes before serving so the flavors settle in beautifully.

How to Serve Cornbread Stuffing with Apples Recipe

Garnishes

A finishing touch goes a long way! Sprinkle a bit of fresh thyme or sage over the stuffing just before serving for color and aromatic flair. Thinly sliced scallions or a handful of toasted pecans also add delightful crunch and visual appeal to your Cornbread Stuffing with Apples Recipe.

Side Dishes

This stuffing is the perfect companion to classic holiday mains like roasted turkey, glazed ham, or even roast chicken. For a complete feast, pair with creamy mashed potatoes, green beans almondine, or a bright autumn salad. These sides play off the sweetness and savory depth of the stuffing in the most delicious way.

Creative Ways to Present

Bring a little fun to the table by serving the stuffing in individual ramekins for personal portions, or stuff roasted acorn squash halves for a gorgeous vegetarian main course. Want to impress? Use a ring mold to make elegant, stacked servings on each plate—the Cornbread Stuffing with Apples Recipe is versatile enough for any presentation style!

Make Ahead and Storage

Storing Leftovers

Leftover stuffing is a true gift—store any extras in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen and meld, making leftovers even more flavorful than day one.

Freezing

If you want to get ahead for a busy holiday, freeze the baked (and cooled) Cornbread Stuffing with Apples Recipe in a freezer-safe container for up to one month. Thaw overnight in the refrigerator and you’ll be ready for a stress-free feast.

Reheating

To bring your stuffing back to life, reheat covered with foil in a 325°F oven until warmed through, about 15–20 minutes. For extra crisp edges, uncover for the last few minutes of baking, or zap individual portions in the microwave for a quick comfort fix.

FAQs

Can I make the Cornbread Stuffing with Apples Recipe ahead of time?

Absolutely! You can assemble the stuffing (without baking) the day before, cover with foil, and refrigerate. Bake as directed just before serving for fresh-from-the-oven flavor.

How do I keep the stuffing from turning out too soggy or too dry?

The key is to add broth gradually and check the texture as you go. The mixture should be moist but hold its shape—using slightly stale or toasted cornbread helps prevent mushiness as well.

What’s the best type Side Dish

Homemade or bakery-style cornbread is ideal, but boxed mixes work in a pinch. The most important thing is that the cornbread is a day or two old or toasted, which gives it structure to absorb all those wonderful flavors.

Can I add meat or nuts to the Cornbread Stuffing with Apples Recipe?

Definitely! Fold in cooked crumbled sausage or chopped toasted pecans for extra richness and texture—both are classic twists on this already fabulous recipe.

Is the Cornbread Stuffing with Apples Recipe vegetarian?

Yes, if you swap the chicken broth for vegetable broth, you have a hearty and festive vegetarian side dish everyone will love!

Final Thoughts

This Cornbread Stuffing with Apples Recipe is one of those dishes that instantly makes any meal feel special and homey. I can’t wait for you to try it—whether for a big family gathering or just to treat yourself to something cozy and delightful. Share it with loved ones and see for yourself why it’s a holiday and weeknight favorite!

Cornbread Stuffing with Apples Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

Author: Emma
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Cornbread Stuffing with Apples recipe is a delicious twist on a classic Thanksgiving side dish. The combination of savory cornbread, tart apples, and aromatic herbs creates a flavorful and comforting dish that pairs perfectly with roasted turkey.

Ingredients

Scale

Cornbread:

6 cups cornbread (cubed and slightly dried or toasted)

Vegetable Mixture:

1 tablespoon olive oil
1/2 cup unsalted butter
1 medium onion (chopped)
2 celery stalks (chopped)
2 apples (peeled and diced – use a tart variety like Granny Smith)
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 teaspoon fresh sage (or 1/4 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional:

1/2 to 1 cup low-sodium chicken or vegetable broth
2 eggs (lightly beaten)

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Instructions

Preheat oven: Preheat oven to 350°F and grease a 9×13-inch baking dish.
Sauté vegetables: In a large skillet, heat olive oil and butter over medium heat. Add onion and celery and sauté for about 5 minutes until softened. Add diced apples and cook for another 3 to 4 minutes. Stir in thyme, sage, salt, and pepper.
Combine ingredients: Place the cubed cornbread in a large mixing bowl. Add the sautéed vegetable mixture and toss to combine. Pour in 1/2 cup of broth and mix. Add beaten eggs and gently fold until well combined. Add more broth if needed.
Bake: Transfer the mixture to the prepared baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake uncovered for another 15–20 minutes until golden and set.