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Cornbread and Sausage Stuffing



1 1/2 pounds of pork sausage (casing removed and meat crumbled)

1 medium onion finely chopped (2 cups)

3 celery ribs washed (leaves and white parts discarded), finely chopped.

3 Granny Smith apples, peeled and diced 1/4 inch

1/2 cup of toasted pine nuts

1 cup of dried cranberries

2 pounds unsweetened prepared cornbread cut into 3/4 inch cubes

3 tablespoons of finely chopped fresh sage

3 large eggs lightly beaten

2 cups of low sodium chicken broth

3 tablespoons of chopped fresh sage



1. Preheat oven to 350 degrees F.

2. On a small tray, lay out the pine nuts and place in the oven until lightly browned (approx. 6 minutes.)

3. Remove the pine nuts from the oven and let cool.

4. In a large skillet over medium heat, cook the sausage, stirring with a wooden spoon and breaking the meat apart as it cooks.

5. When sausage has browned and is fully cooked, spoon into a large mixing bowl.

6. Using the remaining fat from the sausage in the pan, add the onions, celery and apples.

7. Cook over medium heat until soft (approx. 5 minutes).

8. Deglaze the pan with 1 cup of the chicken broth, scraping with a wooden spoon to collect all browned bits of meat and vegetables from the sides and bottom of the pan.

9. Add the cooked vegetables and broth to the bowl with the cooked sausage.

10. Add the cubes of cornbread, eggs, pine nuts and sage to the bowl and gently toss until well blended.

11. Add the remaining chicken broth to the mixture.

12. Spray a 10”x15” baking pan and pour in mixture.

13. Bake until center is hot and top is golden brown (approx. 30 minutes).