Apple Cornbread Stuffing Recipe
A delicious twist on classic Thanksgiving stuffing made with cornbread, apples, and herbs. Moist, flavorful, and easy to prepare ahead — the perfect holiday side!
Servings: 10 servings
Calories: 98kcal
Ingredients
- Cornbread Recipe doubled: crumbled *see notes
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 4 celery stalks small dice
- 2 apples like Granny Smith, peeled, cored and diced
- 4 cloves garlic minced
- 2 teaspoons dry rubbed sage or 1 tablespoon fresh
- 1½ teaspoons dry thyme or 1 tablespoon fresh
- ½ cup chopped fresh parsley
- 1 teaspoon salt and pepper (1 teaspoon each)
- ½ cup milk or as necessary for moistening
- 4 tablespoons butter
Instructions
- Prepare and bake the cornbread. I like to bake it the day before, but if making it on the day of, let cool slightly. Then crumble and place in a large bowl. Set aside.
- Preheat the oven to 325℉ degrees and coat a 9"x13" pan with cooking spray.
- Melt butter in a large pan or skillet over medium heat. Add the onion, celery, apples, thyme and sage; cook for 4-5 minutes or until softened. This will not soften much during baking, so if you like them soft, you make want to saute longer. Season the vegetables with salt and pepper to taste. Place the sauteed vegetables in the bowl with the cornbread mixture.
- Add the sauteed vegetables and apples to the bowl with the cornbread. Stir to combine, and add milk as needed to achieve the desired consistency. I like my stuffing very soft, so I use the entire amount of milk (and sometimes a bit more) depending on the cornbread.
- Transfer the stuffing mixture to the prepared pan, cover with foil and bake for 30 minutes or until dressing is browned and cooked through.
- Sprinkle with parsley and garnish with sage leaves if desired. Serve.
Notes
Cornbread:
It's always delicious to make your own homemade cornbread. I'm using my all-time favorite Skillet Cornbread recipe. But you can always use a store-bought mix too. You will need 2 recipes for a 9 to 10-inch skillet or 9-inch square baking pan.-
Cornbread:
For the best texture, bake your cornbread one day ahead and let it rest, uncovered, at room temperature overnight. This helps it dry slightly so it holds together better when mixed with the apples and milk. If you’re baking the same day, just let it cool before crumbling. -
Apples:
Tart varieties like Granny Smith, Honeycrisp, or Pink Lady work best. They hold their shape and add a touch of sweetness that balances the savory herbs. -
Moisture Level:
The amount of milk needed can vary based on the cornbread’s texture and age. Start with about 1 cup and add more as needed until the stuffing feels soft but not soggy. -
Herbs:
Fresh herbs add brightness, but dried sage and thyme work beautifully too. If substituting, use ⅓ the amount of dried herbs as you would fresh. -
Make Ahead:
Prepare the stuffing up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add a splash of milk before baking if it seems dry. -
Storage & Reheating:
Store leftovers in an airtight container for up to 3 days. Reheat covered in a 325°F oven until warmed through, adding a tablespoon or two of milk or broth if needed. -
Variations:
- Add ½ pound of cooked sausage for a heartier version.
- Stir in dried cranberries or toasted pecans for extra flavor and color.
- To make it gluten-free, use a gluten-free cornbread mix.
Nutrition
Serving: 1g | Calories: 98kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 278mg | Potassium: 112mg | Fiber: 1g | Sugar: 5g | Vitamin A: 459IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 0.4mg