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)
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.
Notes
- Use day-old cornbread for best texture.
- Enhance with cooked sausage or pecans for a savory variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
