This Apple and Sausage Cornbread Dressing is a delicious southern Thanksgiving side dish or everyday dinner recipe! The combination of apples and sausage lets you enjoy sweet and savory flavors all in one bite.
Easy Southern Cornbread Dressing Recipe
Whether you call it dressing or stuffing, it’s all delicious! I made up a new recipe for Sausage Apple Cornbread Dressing to try this Thanksgiving and it turned out so amazing! This dressing recipe is a fun twist on southern cornbread dressing.
I’m very picky about cornbread dressing since it’s both my husband and mine’s favorite Thanksgiving 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 holiday dinners.
Originally published November 25, 2013
A Twist on Cornbread Dressing
I have seen savory recipes that called for apples, but never eaten them in my cornbread dressing, so it was the perfect reason to do some test cooking before the big day.
This dressing 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 fantastic and like that it has a lot less fat than regular pork sausage.
Adding something sweet to your savory dressing is perfect!
For the sweet to my savory dish, I used a small amount of apples cooked in white wine. The wine cooked apples gave the apples a nice tart and tangy sweet flavoring which complimented the spicy sausage.
When you’re done, this easy cornbread dressing is ready to be eaten right out of the oven. It 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!
More Thanksgiving Recipes to try:
- 15 Thanksgiving Stuffing and Dressing Recipes
- Autumn Spice Punch Recipe
- Pumpkin Cake Mix Cookies
- 20 Favorite Thanksgiving Side Dish Recipes
- Chocolate Caramel Pumpkin Cobbler
Do you call it dressing or stuffing?
Apple and Sausage Cornbread Dressing
- 4 links spicy Italian turkeysausage
- 2 boxes Jiffy Cornbread Mix
- 2 eggs
- 2/3 cup milk
- 1 loaf sour dough bread, cubed
- 2 teaspoons butter
- 3/4 cup chopped celery
- 3/4 cup chopped onion
- 3 granny smith apples, peeled a chopped
- 1 tablespoon brown sugar
- 1/2 cup white wine
- 1 tablespoon thyme
- 1 tablespoon parsley
- 1 tablespoon sage
- 1 tablespoon fresh rosemary, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups chicken broth
- Preheat oven to 400 degrees.
- Mix cornbread, milk and eggs and bake according to the package.
- Cook sausage in a skillet. Remove from pan and slice.
- Remove cornbread from oven and cut into small squares and arrange on a baking sheet.
- Cut sour dough bread into cubes and arrange on a baking sheet.
- Bake bread for 8 minutes or until toasted.
- Reduce oven to 350 degrees
- Melt butter in a large skillet over medium heat.
- Add celery, onions, apples and brown sugar. Cook for 2-3 minutes until brown.
- Add wine and cook 2-3 more minutes.
- Add thyme, parsley, sage, rosemary, salt, pepper and chicken broth. Stir until fully heated.
- Add bread and sausage to a large bowl and pour the skillet mixture over it all.
- Gently toss and add more broth if it seems too dry.
- Transfer your dressing mix into a baking dish.
- Bake uncovered for 20 minutes or until the top is crispy.
Recipe is a mixture from a 2004 Cooking Light Magazine recipe and my family recipe.