Sweet Sausage Stuffing with Cornbread, Apples and Pecans
Sweet Sausage Stuffing with Cornbread, Apples and Pecans
This sweet and savory cornbread stuffing combines Italian sweet sausage, tart apples, and crunchy pecans for a flavorful holiday side. It’s an easy variation on traditional stuffing that pairs well with roast turkey or ham and will be a hit with family and guests.
Serves 10
Preheat oven to 350°F
Prep time: about 1 hour
Ingredients
10 cups cooked cornbread, crumbled
6 links cooked sweet Italian sausage, chopped into 1-inch pieces
½ cup unsalted butter
1 cup chopped sweet or Vidalia onions
2 cups chopped celery
1 cup chopped carrots
2 cups peeled, chopped Granny Smith apples
2 teaspoons brown sugar
1 tablespoon honey
3 cups chicken stock
3 tablespoons chopped Italian flat-leaf parsley
1 cup chopped pecans
2 tablespoons dried sage or 3 tablespoons fresh sage, chopped
1 tablespoon freshly cracked black pepper
1 teaspoon kosher or sea salt, plus more to taste
Directions
Preheat the oven to 350°F. Place the crumbled cornbread in a large bowl and add the chopped cooked sausage.
In a large sauté pan, melt the butter over medium-high heat. Add the onions, celery, carrots, and apples. Season with salt, pepper, and sage, and cook about 5 minutes, stirring occasionally, until the edges begin to brown and caramelize.
Stir in the brown sugar and honey. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.
Pour the sautéed vegetable and apple mixture with its juices over the cornbread and sausage. Add the chopped parsley and pecans, then toss everything gently but thoroughly to combine. Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the stuffing to a greased, oven-safe baking dish. Bake at 350°F for about 30 minutes, until the top is lightly browned and the stuffing is heated through.
Serve warm and enjoy!