Cornbread Stuffing with Apples Recipe
If you’re searching for the perfect balance of savory, sweet, and just a hint of cozy autumn spice, this Cornbread Stuffing with Apples Recipe is about to become your new holiday favorite. Every bite bursts with the rustic charm of golden cornbread, sautéed aromatics, and tender apples, all baked together into a deliciously moist stuffing that’s as satisfying as it is comforting. Whether you’re planning a festive gathering or simply craving a heartwarming side dish, this recipe brings warmth and nostalgia to any table.
Ingredients You’ll Need
The beauty of this Cornbread Stuffing with Apples Recipe is how each ingredient plays a crucial role in creating layers of flavor and texture. From the crisp bite of apples to the herby aroma of sage and thyme, every element is simple yet essential for a stuffing that’s truly memorable.
- Cornbread: Day-old or toasted cubes soak up all the savory flavors without getting soggy and lend that signature sweet corn flavor.
- Olive oil: Adds a subtle richness and helps soften the vegetables for the base of the stuffing.
- Butter: Provides classic buttery depth and pairs beautifully with both apples and cornbread.
- Onion: Brings savory sweetness and aromatic complexity to every bite.
- Celery: Offers crunch and that unmistakable classic stuffing flavor.
- Apples: Granny Smith or Honeycrisp add tart juiciness and a pop of gentle sweetness.
- Garlic: Delivers a subtle punch of savoriness that rounds out the flavors.
- Dried thyme: Adds an earthy, herby note that compliments both apples and cornbread.
- Dried sage: Essential for that classic stuffing aroma and flavor.
- Salt: Enhances all the other flavors and keeps the dish perfectly seasoned.
- Black pepper: Adds gentle warmth and depth.
- Ground cinnamon (optional): A pinch brings out the apple’s natural sweetness and gives the stuffing a cozy twist.
- Chicken or vegetable broth: Keeps the cornbread moist and binds everything together.
- Egg: Helps hold the stuffing together while baking.
- Fresh parsley (optional): A sprinkle adds freshness and a pop of color right before serving.
How to Make Cornbread Stuffing with Apples Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your Cornbread Stuffing with Apples Recipe doesn’t stick and bakes up beautifully golden on the edges.
Step 2: Sauté the Vegetables and Apples
In a large skillet over medium heat, warm the olive oil and butter until melted. Add the diced onion and celery, and cook for about 5–6 minutes until they’re softened and fragrant. Stir in the diced apples and continue cooking for another 4–5 minutes, just until the apples are tender but not mushy. Add the minced garlic, thyme, sage, salt, pepper, and a touch of cinnamon if you’re using it. Let everything cook together for another minute so the flavors meld, then remove from the heat.
Step 3: Mix Cornbread and Veggie Mixture
Grab a large mixing bowl and add your toasted cornbread cubes. Pour the warm apple and vegetable mixture over the top. Gently toss everything together so the cornbread absorbs some of that sweet-savory goodness but doesn’t break apart.
Step 4: Combine Broth and Egg
In a separate bowl, whisk together the broth and beaten egg. This step is key for binding the stuffing and adding moisture. Pour this mixture evenly over your cornbread and veggie bowl, and toss gently until all the cubes are moistened but not soggy.
Step 5: Transfer and Bake
Spoon the mixture into your prepared baking dish. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15–20 minutes, or until the top is golden and slightly crisp. If you love a bit of crunch, let it go until it’s perfectly browned.
Step 6: Garnish and Serve
Once your Cornbread Stuffing with Apples Recipe is out of the oven, sprinkle with chopped fresh parsley if desired. This adds a final hit of color and freshness that really makes the dish pop.
How to Serve Cornbread Stuffing with Apples Recipe
Garnishes
Top your Cornbread Stuffing with Apples Recipe with a generous sprinkle of fresh parsley, a scattering of extra toasted cornbread crumbs, or even a handful of chopped toasted pecans for added crunch and a festive finish.
Side Dishes
This stuffing is a perfect companion to classic roasted turkey, juicy pork chops, or even a hearty vegetarian main. Serve it alongside mashed potatoes, roasted Brussels sprouts, or cranberry sauce for a complete, crowd-pleasing feast.
Creative Ways to Present
Try baking individual portions in muffin tins for charming single-serve stuffing cups, or serve the Cornbread Stuffing with Apples Recipe in a rustic cast-iron skillet for a cozy, farmhouse-style presentation. For a holiday buffet, garnish with thin apple slices or fresh herbs to catch everyone’s eye.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Cornbread Stuffing with Apples Recipe into an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making leftovers just as irresistible for a next-day lunch or dinner.
Freezing
Yes, you can freeze this stuffing! Let it cool completely, then wrap tightly in foil and place in a freezer-safe container. It will keep well for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, cover the stuffing with foil and warm in a 350°F oven until heated through, about 20 minutes. For a crispier top, uncover for the last 5 minutes. A splash of broth before reheating helps keep everything moist.
FAQs
Can I make Cornbread Stuffing with Apples Recipe gluten-free?
Absolutely! Just use gluten-free cornbread, and ensure your broth is certified gluten-free. The rest of the recipe is naturally gluten-free, so everyone at your table can enjoy it.
What kind of apples work best?
Granny Smith and Honeycrisp apples are ideal because they hold their shape and give a wonderful balance of tartness and sweetness. Feel free to experiment with your favorite firmer varieties!
Can I add meat or nuts to this stuffing?
Definitely. For extra heartiness, stir in 1/2 cup cooked sausage or chopped toasted pecans before baking. Both add a rich, savory twist to the classic Cornbread Stuffing with Apples Recipe.
Is it possible to make this ahead of time?
Yes, you can assemble the stuffing up to a day in advance and keep it covered in the fridge. Bake it just before serving so it’s piping hot and perfectly crisp on top.
Can I use store-bought cornbread?
Store-bought cornbread works great when you’re short on time. Just make sure to let it dry out a bit or toast it in the oven so it holds up well in the stuffing.
Final Thoughts
If you’re looking to bring a little extra warmth and cheer to your next meal, give this Cornbread Stuffing with Apples Recipe a try. It’s easy, versatile, and guaranteed to gather smiles around your table. Enjoy every delicious bite!
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Cornbread Stuffing with Apples Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Cornbread Stuffing with Apples recipe is a deliciously moist and flavorful side dish perfect for Thanksgiving or any holiday feast. Combining sweet-tart apples with savory herbs and cornbread, it offers a beautiful balance of flavors and textures that complement poultry and other main dishes.
Ingredients
Base
- 6 cups cornbread, cut into cubes and lightly toasted or day-old
Vegetables & Fruit
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 apples (such as Granny Smith or Honeycrisp), peeled and diced
- 2 cloves garlic, minced
Herbs & Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon (optional)
Fats & Liquids
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 1/2 cups chicken or vegetable broth
- 1 large egg, beaten
Optional Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare for baking.
- Cook Vegetables and Fruit: In a large skillet over medium heat, warm the olive oil and butter. Add the diced onion and celery and cook for 5 to 6 minutes until softened. Stir in the diced apples and cook for an additional 4 to 5 minutes until they are just tender. Add garlic, dried thyme, sage, salt, black pepper, and cinnamon if using. Cook everything together for another minute, then remove from the heat.
- Mix Stuffing: Place the toasted cornbread cubes into a large mixing bowl. Add the cooked vegetable and apple mixture and mix gently. In a separate bowl, whisk together the chicken or vegetable broth with the beaten egg. Pour this liquid mixture over the cornbread mixture. Toss gently to combine thoroughly, ensuring all the bread is moistened without becoming soggy.
- Bake the Stuffing: Transfer the stuffing mixture to the prepared baking dish. Cover it with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 15 to 20 minutes or until the top is golden brown and slightly crisp.
- Garnish and Serve: Once baked, sprinkle the top of the stuffing with chopped fresh parsley if desired. Serve warm as a delicious side dish.
Notes
- For added flavor, you can stir in 1/2 cup cooked sausage or chopped pecans into the stuffing mixture before baking.
- This stuffing can be prepared a day ahead and baked just before serving to save time on the day of your meal.
- Use gluten-free cornbread to make this dish gluten-free, accommodating dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
