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
Scale
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
