If you’re looking for a holiday side dish that stirs up all the cozy feelings, this Cornbread Stuffing with Apples Recipe is, hands down, my go-to. Imagine golden cubes of cornbread mingling with sautéed apples, onions, and fragrant herbs, all tied together with a touch of broth and a sprinkle of pecans. Every bite is a lovely mix of sweet and savory, making it the kind of dish your guests will remember and request again and again.
Ingredients You’ll Need
The beauty of this stuffing is in its wonderfully simple line-up of ingredients. Each one brings something valuable to the Cornbread Stuffing with Apples Recipe, from the heartiness of cornbread to the pop of tart apples and the classic, comforting notes of sage and thyme.
- Cornbread: Use cubes of slightly dried, day-old cornbread for the perfect base that holds its shape and soaks up all the flavors without getting soggy.
- Olive oil: A touch of olive oil helps soften the veggies and adds a subtle richness.
- Unsalted butter: Butter brings the comforting, creamy flavor you expect in a classic stuffing.
- Onion: Diced onion lays the foundation for savory depth.
- Celery: Celery adds a crisp texture and a fresh, slightly peppery bite.
- Apples: Peeled and diced apples lend a juicy burst of sweetness that balances every forkful.
- Garlic: Minced garlic gives the stuffing a lovely, aromatic warmth.
- Dried sage: Sage is crucial—it delivers that beloved, classic stuffing flavor.
- Dried thyme: Thyme adds earthiness and pairs perfectly with the sage and apples.
- Salt: Enhances and ties together all the flavors.
- Black pepper: Adds a gentle heat that highlights the savory components.
- Pecans (optional): Roughly chopped pecans bring irresistible crunch and a toasty flavor.
- Chicken or vegetable broth: Moistens the mixture and deepens the flavor—use veggie broth for a vegetarian dish.
- Large egg: Lightly beaten egg helps everything come together and sets the stuffing as it bakes.
- Fresh parsley: Just before serving, a sprinkle of parsley offers beautiful color and a fresh finish.
How to Make Cornbread Stuffing with Apples Recipe
Step 1: Prep the Baking Dish & Ingredients
Start by preheating your oven to 350°F. This gives you the perfect window to dice the onion, celery, and apples, and to cube up your cornbread if you haven’t already. Lightly grease a 9×13-inch baking dish—this ensures your stuffing will slide out effortlessly and helps the bottom brown just right.
Step 2: Sauté the Veggies and Apples
In a large skillet, heat the olive oil and butter over medium heat. Once melted and shimmering, add the onion and celery, sautéing for about 5 minutes to develop their flavors. Next, fold in the diced apples. Let them soften for another 4 to 5 minutes—the trick here is to get them tender but not mushy. Stir in the garlic, dried sage, thyme, salt, and black pepper, cooking just one more minute for that classic stuffing aroma to bloom.
Step 3: Combine Everything
Grab your largest mixing bowl and toss in the cornbread cubes. Carefully add the sautéed mixture and the pecans, if you’re using them. Gently toss so that the cubes get a little bit of everything without breaking apart. In a separate bowl, whisk together your broth and egg, then slowly pour it over the cornbread mixture, giving everything a gentle stir to make sure each bite stays moist yet never soggy.
Step 4: Bake to Perfection
Transfer the moistened mixture into your greased baking dish, spreading it evenly. Slide it into your preheated oven and bake, uncovered, for 30 to 35 minutes. What you’re looking for: a beautifully golden top and stuffing that’s hot all the way through. The aroma filling your kitchen will absolutely let you know when it’s ready.
Step 5: Garnish and Serve
Once your Cornbread Stuffing with Apples Recipe is out of the oven, sprinkle on fresh, chopped parsley. This finishing touch brightens the entire dish and makes those golden cubes look irresistible. Serve up generous spoonfuls and get ready for compliments!
How to Serve Cornbread Stuffing with Apples Recipe
Garnishes
A flourish of fresh parsley is classic and adds color, but you can also get creative! Try a handful of extra toasted pecans on top just before serving for a crunchy finish, or a sprinkle of dried cranberries if you want a festive touch.
Side Dishes
This Cornbread Stuffing with Apples Recipe steals the show alongside juicy roast turkey or a savory glazed ham. For a vegetarian spread, pair it with roasted root veggies, garlicky green beans, or a hearty fall salad. The sweet-and-savory profile basically works with just about anything you love to put on your holiday table!
Creative Ways to Present
Individual servings in ramekins or muffin tins make adorable, personal portions—perfect for buffet-style gatherings. Or, serve from a cast-iron skillet for a rustic, homey feel everyone will love. If you’re feeling bold, use the stuffing to fill roasted squash halves for a stunning, edible “bowl” presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Cornbread Stuffing with Apples Recipe keeps wonderfully! Simply allow the dish to cool completely, then store in an airtight container in the refrigerator for up to 3 days. It’s perfect for next-day meals—if you have any left at all!
Freezing
Freezing is a breeze with this recipe. Scoop the cooled stuffing into freezer-safe containers, cover tightly, and freeze for up to two months. When you’re ready, thaw overnight in the fridge—flavors deepen as it rests, making reheated portions just as delicious as day one.
Reheating
To reheat, place the stuffing in an oven-safe dish, cover with foil, and warm at 350°F until heated through (about 15-20 minutes). For extra moisture, drizzle a bit of broth on top before reheating. If you like a crisp finish, remove the foil for the last few minutes.
FAQs
Can I make Cornbread Stuffing with Apples Recipe ahead of time?
Absolutely! Assemble everything up to the point of baking, cover tightly, and refrigerate overnight. When you’re ready to serve, bake as directed, adding a few extra minutes if needed to ensure it’s piping hot.
What kind of apples should I use?
Any crisp, slightly tart apple like Granny Smith, Honeycrisp, or Braeburn works beautifully. Avoid apples that get mushy when cooked, such as Red Delicious.
How do I keep my stuffing from getting soggy?
Use day-old or lightly toasted cornbread cubes for the best texture—they’re dryer and sturdier, so they can absorb the broth without falling apart. Be gentle when mixing and don’t overdo the liquid.
Are there any protein additions that work well in this recipe?
Yes! Add cooked, crumbled sausage for a heartier dish, or stir in some cooked chicken or turkey to turn it into a meal in itself. Plant-based sausage alternatives also work well if you want to keep it vegetarian.
Can I make this Cornbread Stuffing with Apples Recipe gluten-free?
Definitely—just use your favorite gluten-free cornbread, and be sure your broth and all ingredients are labeled gluten-free. The results are every bit as comforting!
Final Thoughts
I hope you’re inspired to make this Cornbread Stuffing with Apples Recipe the star of your next holiday meal. Each bite is the perfect balance of comforting, festive flavors, and I truly can’t wait for you and your loved ones to enjoy it together. Give it a try and let those warm, sweet, and savory notes bring a little extra joy to your table!
Print
Cornbread Stuffing with Apples Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Cornbread Stuffing with Apples recipe combines the savory goodness of cornbread with the sweetness of apples, creating a flavorful and comforting side dish perfect for holiday gatherings.
Ingredients
Cornbread:
- 6 cups cornbread (cut into 1-inch cubes and slightly dried)
Vegetable Saute:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion (diced)
- 2 celery stalks (diced)
- 2 medium apples (peeled and diced)
- 2 cloves garlic (minced)
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped pecans (optional)
Broth Mixture:
- 1¾ cups chicken or vegetable broth
- 1 large egg (lightly beaten)
- fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Saute vegetables: Heat olive oil and butter in a large skillet over medium heat. Add the onion and celery and cook until softened. Stir in the apples, then add garlic, sage, thyme, salt, and pepper.
- Combine ingredients: In a large bowl, mix the cornbread cubes, sautéed vegetables and apples, and pecans if using. In a separate bowl, whisk together the broth and egg. Pour over the stuffing mixture and toss until moistened.
- Bake: Transfer the mixture to the prepared baking dish and bake uncovered for 30–35 minutes until golden and heated through. Garnish with fresh parsley before serving.
Notes
- Use day-old or lightly toasted cornbread to prevent sogginess.
- For extra flavor, consider adding cooked crumbled sausage or dried cranberries.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
