Last updated on November 11th, 2014 at 01:45 pm
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!
- 4 links spicy turkey Italian sausage
- 2 boxes of Jiffy Cornbread Mix
- 2 eggs
- ⅔ cup milk
- 1 loaf sour dough bread cubed
- 2 teaspoons butter
- ¾ cup chopped celery
- ¾ cup chopped onion
- 3 granny smith apples peeled a chopped
- 1 tablespoon brown sugar
- ½ cup white wine
- 1 tablespoon thyme
- 1 tablespoon parsley
- 1 tablespoon sage
- 1 tablespoon fresh rosemary diced
- 1 teaspoon salt
- ½ 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.