Cornbread Stuffing with Apples Recipe
Get ready to fall in love with every bite of Cornbread Stuffing with Apples. This beloved holiday side dish transforms classic cornbread into a beautifully moist and flavorful stuffing, with sweet apples, sautéed onions, fragrant herbs, and just the right touch of butter. It’s the kind of recipe that brings everyone back to the table for seconds, thanks to its irresistible balance of savory and sweet. Whether you’re looking for an exciting twist on a Thanksgiving staple or a cozy addition to a weeknight meal, Cornbread Stuffing with Apples is a crowd-pleasing favorite you’ll want to make all year round.
Ingredients You’ll Need
The magic of Cornbread Stuffing with Apples comes from the freshness and simplicity of its ingredients. Each element offers its own special character, building a dish that’s rich in texture, color, and flavor—no fuss, just truly good food.
- 8 cups cornbread cubes: Day-old or lightly toasted cubes soak up flavor without turning mushy, giving the stuffing its hearty base.
- 2 tablespoons unsalted butter: The butter adds a hint of richness and helps soften the vegetables for a silky texture.
- 1 large onion, finely chopped: Onion adds sweet depth and aromatic heartiness, essential for that classic stuffing taste.
- 3 celery stalks, diced: Crunchy celery brings freshness and green color, balancing the sweetness of the apples.
- 2 medium apples, peeled and diced: Apples bring a natural sweetness and juicy bursts in every bite—choose crisp varieties like Granny Smith or Honeycrisp.
- 2 cloves garlic, minced: Just a touch gives warmth and savory aroma without overpowering the dish.
- 1 teaspoon dried sage: The earthy, piney notes of sage are classic in stuffing, pairing beautifully with both apples and cornbread.
- 1 teaspoon dried thyme: Thyme offers subtle floral and lemony notes, keeping the flavors bright and vibrant.
- 1 teaspoon dried rosemary: Rosemary adds a woodsy, fragrant touch that feels unmistakably festive.
- 1 teaspoon salt: Essential for seasoning every layer and tying the flavors together.
- 1/2 teaspoon black pepper: Just the right amount of kick to set off the herbs and apples.
- 1/2 cup chopped fresh parsley: Fresh parsley adds a burst of color and an herbal finish at the end.
- 2 cups low-sodium chicken broth (or vegetable broth): The broth moistens the stuffing and infuses every bite with savory flavor—use veggie broth for a vegetarian twist.
- 2 large eggs, lightly beaten: Eggs bind everything together so you get neat, cohesive servings.
How to Make Cornbread Stuffing with Apples
Step 1: Prep Your Baking Dish and Cornbread
First things first—preheat your oven to 350°F (175°C), and generously grease a 9×13-inch baking dish. Lay out your cubes of day-old or toasted cornbread in a large mixing bowl, ready to absorb all the delicious flavors to come. This simple prep step ensures your Cornbread Stuffing with Apples bakes up golden and slides out in perfect pieces.
Step 2: Sauté the Aromatics and Apples
In a large skillet, melt the butter over medium heat. Add your chopped onion and diced celery, cooking for about 5 minutes until they’re soft and their fragrance fills your kitchen. Toss in the diced apples and minced garlic, and let everything sauté for another 3 minutes. The veggies and apples should be just tender, forming the heart of your stuffing’s flavor.
Step 3: Season and Add Fresh Herbs
Stir in the sage, thyme, rosemary, salt, and black pepper. Let the mixture cook for another minute—this is when all those amazing scent memories of holiday gatherings start flooding in! Sprinkle in the fresh parsley at the end, then remove the skillet from the heat. This fresh burst of herbs elevates the sweet-savory blend that makes Cornbread Stuffing with Apples so delightful.
Step 4: Combine Everything Together
Pour your aromatic, herby veggie and apple mixture over the cornbread cubes. Use a gentle hand to toss everything together; you want the cubes to soak in those flavors but still hold their shape. The secret is to coat each piece evenly without turning it to mush.
Step 5: Add the Egg and Broth Mixture
In another bowl, whisk together the chicken (or vegetable) broth with the beaten eggs. Pour this evenly over the cornbread mixture, stirring gently until everything is moist but not soggy. The eggs and broth help the stuffing set while keeping it incredibly tender.
Step 6: Bake to Perfection
Spoon the stuffing mixture into your prepared baking dish, smoothing it out so it bakes evenly. Cover with foil and bake for 25 minutes. Then, remove the foil for a final 20 to 25 minutes, letting the top turn beautifully golden and a bit crisp. When the center is set and your kitchen smells like pure comfort, it’s time to enjoy!
How to Serve Cornbread Stuffing with Apples
Garnishes
Bring your stuffing to life with a shower of chopped fresh parsley, a sprinkle of extra dried herbs, or a scattering of toasted pecans or dried cranberries for added texture and festive color. These little touches not only look gorgeous but also add bursts of flavor that complement the Cornbread Stuffing with Apples perfectly.
Side Dishes
Cornbread Stuffing with Apples shines alongside classic holiday mains like roast turkey, ham, or even a vegetarian nut roast. It’s also delicious with a simple roast chicken or grilled portobellos for something more casual. Pair it with roasted Brussels sprouts, mashed potatoes, or green beans for a meal that feels like a warm, comforting embrace.
Creative Ways to Present
For a fun twist, serve Cornbread Stuffing with Apples in individual ramekins or muffin tins—imagine everyone getting their own golden-topped portion! You can also scoop the stuffing into baked squash halves for an elegant vegetarian entrée, or stuff it into roasted chicken breasts for a crowd-pleasing main dish.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cornbread Stuffing with Apples in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld, making it just as tempting (if not more!) the next day.
Freezing
For longer storage, cool the stuffing completely and wrap it tightly or transfer to a freezer-safe container. It freezes beautifully for up to 2 months. Just remember to thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, cover the stuffing with foil and warm in a 350°F oven until heated through (about 20 minutes if reheating a full dish). Add a splash of broth if it seems dry. Individual portions can be microwaved, but the oven is best for restoring that wonderful crisp top.
FAQs
Can I make Cornbread Stuffing with Apples ahead of time?
Absolutely! Assemble the stuffing up to a day in advance, cover, and refrigerate. Bake fresh before serving, adding a bit more broth if needed to keep everything moist.
What type Side Dish
Crisp, tart-sweet apples like Granny Smith, Honeycrisp, or Fuji hold their shape and add a lovely balance to the cornbread’s sweetness. Feel free to experiment with your favorite varieties.
Is Cornbread Stuffing with Apples suitable for vegetarians?
Yes! Just use vegetable broth instead of chicken broth, and the recipe becomes a fantastic vegetarian-friendly dish that everyone will love.
Can I add sausage or nuts to this stuffing?
Absolutely—feel free to brown some sausage and mix it in for extra savory depth, or toss in toasted pecans or walnuts for crunch and richness. Dried cranberries are another festive addition.
How do I keep the stuffing from getting soggy?
The key is using day-old or toasted cornbread and adding the broth mixture gradually, only until the cubes are moistened but not swimming. Careful mixing and baking uncovered at the end helps create that perfect texture.
Final Thoughts
If you’re searching for a side dish that feels like pure comfort, you can’t go wrong with Cornbread Stuffing with Apples. Its blend of hearty cornbread, sweet apples, savory herbs, and fragrant veggies is a true celebration of the season. Treat yourself and your loved ones to this crowd-pleasing classic—it’s sure to become a favorite at every gathering!
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Cornbread Stuffing with Apples Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Cornbread Stuffing with Apples recipe combines the comforting flavors of cornbread, savory herbs, and sweet apples, creating a delicious side dish perfect for your holiday table.
Ingredients
Cornbread Cubes:
- 8 cups cornbread cubes (day-old or lightly toasted)
Vegetable Saute:
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 celery stalks, diced
- 2 medium apples, peeled and diced
- 2 cloves garlic, minced
Seasonings:
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional:
- 1/2 cup chopped fresh parsley
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 large eggs, lightly beaten
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare stuffing: Place cornbread cubes in a large bowl. In a skillet, sauté onion and celery in butter until softened. Add apples, garlic, and seasonings, cook until fragrant. Remove from heat, stir in parsley. Pour over cornbread, mix gently.
- Combine wet ingredients: Whisk together broth and eggs. Pour over cornbread mixture, stirring gently until moistened.
- Bake: Transfer to baking dish, cover with foil, bake for 25 minutes. Uncover and bake for an additional 20–25 minutes until golden and set.
- Serve: Serve warm.
Notes
- For extra flavor, add 1/2 cup toasted pecans or dried cranberries.
- You can prepare the stuffing a day ahead and refrigerate, then bake before serving.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg
