Whether you call it dressing or stuffing, I made up a new batch of Sausage and Apple Cornbread Dressing to try this Thanksgiving.
I’m very picky about dressing since it’s both my husband and mine’s favorite side dish. I’m happy to share this dressing (or stuffing) recipe with you because it turned out to be so tasty! I will be making it a lot more often for an everyday dinner, not just on special occasions.
I have seen recipes that called for apples, but never eaten them in my dressing, so it was the perfect reason to do some test cooking before the big day.
This recipe is not all cornbread. I mixed in some sour dough bread and used spicy turkey sausage, but you could use any kind of sausage you like. My son said I need to use “real” sausage next time. So I will do as he says. Ha! Personally, I thought the turkey sausage was great.
I just used a small amount of apples cooked in white wine, which gave it a nice sweet flavor to compliment the spicy sausage.
It’s ready to be eaten right out of the oven, and goes perfect with your left over white wine!
Try this Apple and Sausage Cornbread Dressing for dinner sometime. It’s crunchy, sweet and savory all rolled into one dish… delicious!
So do you call it dressing or stuffing?
I hope you enjoy this recipe. If you make it, let me know if you liked it!
Recipe is a mixture from a 2004 Cooking Light Magazine recipe and my family recipe.