Cook Mode Prevent your screen from going dark

Prep the Cornbread
Cut cornbread into 1-inch cubes. Spread on a baking sheet and dry in a 300°F oven for 10 minutes if not already dry.
Cook the Sausage
In a large skillet over medium heat, cook sausage until browned. Remove and set aside, leaving drippings.
Sauté Vegetables & Apples
Add onion, celery, and apples to the skillet. Cook 5–7 minutes until softened. Add garlic, sage, thyme, and poultry seasoning; cook 1 minute.
Combine Ingredients
In a large bowl, gently mix cornbread cubes, cooked sausage, and sautéed mixture.
Add Wet Ingredients
Whisk chicken broth, eggs, salt, and pepper. Pour evenly over stuffing mixture. Toss gently until moistened (add more broth if needed).

Bake
Transfer to a greased 9×13-inch dish. Drizzle with melted butter.
Bake at 350°F for 30–35 minutes, or until golden and slightly crisp on top.

Cooking Tips

Dry the cornbread well — this prevents mushy stuffing. Overnight drying works best.
Use tart apples like Granny Smith for balance, or sweet apples like Honeycrisp for richness.
Don’t overmix — keep the cornbread pieces intact.
Adjust moisture — add extra broth if you prefer a softer stuffing.
Add butter on top for an extra golden, crisp finish.

🔄 Recipe Variations

Add ½ cup diced bell peppers and swap pork sausage for spicy andouille.

Add 1½ cups sautéed mushrooms for more earthy depth.

Fold in ½ cup dried cranberries for extra sweetness and color.

Increase sage and thyme, or add rosemary for a more rustic fall flavor.

Use hot Italian sausage or add a pinch of red pepper flakes.