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 cornbread sausage stuffing 1apple cornbread sausage stuffing 2apple cornbread sausage stuffing 3apple cornbread sausage stuffing 5apple cornbread sausage stuffing 7

Apple Sausage Cornbread Stuffing
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Preheat oven to 350 degrees.
  2. In a cast iron skillet, cook the sausages until browned, remove and chop into small pieces and set in a large bowl.
  3. 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.
  4. Add the chicken stock to deglaze the skillet, scraping up any remaining onions and heat the chicken stock.
  5. 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.
  6. 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.
  7. Add the cornbread stuffing back to the skillet. Melt remaining butter in a small dish and pour over the cornbread.
  8. Bake the stuffing in the skillet for 20 minutes and garnish with fresh thyme leaves before serving.