I’ve got one last minute recipe to add into the Thanksgiving mix for tomorrow, a savory, skillet-baked corn bread stuffing with apples and sausage. I didn’t grow up with corn bread stuffing (mom, we need to have a talk about this), but I love it and think it’s got such a savory and sweet flavor combination perfect for your turkey-dinner plate! Full recipe below:
Apple Sausage Cornbread Stuffing
- 3 sweet Italian Sausages
- 8 tbsp of butter, divided
- 1 yellow onion, minced
- 1 shallot, minced
- 2 apples, cored and minced
- 2 loaves of stale cornbread, cubed
- ¼ tsp celery salt
- ½ tsp fresh cracked black pepper
- 1.5-2 cups of chicken stock
- Fresh thyme for garnishing
- Preheat oven to 350 degrees.
- In a cast iron skillet, cook the sausages until browned, remove and chop into small pieces and set in a large bowl.
- In the same skillet, melt half of the butter and add in onions, shallot, and apples to sauté until onions begin to soften. Remove from pan and add to sausage.
- Add the chicken stock to deglaze the skillet, scraping up any remaining onions and heat the chicken stock.
- In the large bowl containing the sausage and onion mixture, add in celery salt and pepper, mix to combine and toss with cubed, stale cornbread.
- Slowly pour the warmed chicken stock over the cornbread mixture and begin to combine. Use 1.5-2 cups of the stock, depending on how dry your cornbread was to start.
- Add the cornbread stuffing back to the skillet. Melt remaining butter in a small dish and pour over the cornbread.
- Bake the stuffing in the skillet for 20 minutes and garnish with fresh thyme leaves before serving.