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
Scale
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
