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If you are searching for a comforting, slightly sweet, and savory dish that captures the warm flavors of fall and holiday gatherings, look no further than this Cornbread Stuffing with Apples Recipe. The tender cubes of golden cornbread mingle beautifully with crisp, juicy apples and aromatic sautéed onions and celery, creating a delightful balance of textures and tastes that make every bite a celebration. This recipe is a charming twist on classic stuffing, perfect for elevating your dinner table with a touch of rustic charm and a burst of cozy flavor.
Ingredients You’ll Need
The magic of this Cornbread Stuffing with Apples Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to add depth, moisture, and color to the dish, creating a harmonious medley that feels both festive and homey.
- Prepared cornbread (18 to 24 oz., cut into ½ inch cubes): The foundation of your stuffing, cornbread offers a tender crumb and a subtly sweet corn flavor that sets this recipe apart.
- Olive oil (2 tbsp.): Adds a smooth richness and helps gently sweat the vegetables without overpowering their natural taste.
- Butter (1 tbsp.): Enhances flavor with its creamy, silky texture and helps with creating a slight golden browning when sautéing.
- Large onion (1, chopped): Provides a natural sweetness and savory depth to balance the apples’ tartness.
- Celery (4 stalks, sliced): Brings a refreshing crunch and a subtle earthiness to the stuffing mixture.
- Salt (1 tsp.): Essential for seasoning, allowing all the flavors to come alive without being salty.
- Ground black pepper (½ tsp.): Adds just the right amount of gentle spice to keep things interesting.
- Chicken or vegetable broth (2 ¼ to 2 ¾ cups): Moistens the stuffing and infuses it with a savory base, helping bind everything together.
- Medium apples (3, chopped): The star ingredient that introduces a natural sweetness and crisp bite, transforming traditional stuffing into something extra special.
How to Make Cornbread Stuffing with Apples Recipe
Step 1: Prepare the Cornbread
Start by preheating your oven to 350 degrees Fahrenheit. Spread the cubed cornbread evenly on two rimmed baking sheets. Baking the cornbread cubes until they’re dry and golden, roughly 15 minutes, ensures they’re perfectly crisp and ready to soak up all the wonderful flavors.
Step 2: Sauté the Vegetables
While your cornbread is crisping up, warm the olive oil and butter in a 3-quart sauce pot over medium heat. Toss in the chopped onion and sliced celery along with salt and black pepper. Sauté for about five minutes until the vegetables soften and turn translucent, releasing their natural aroma and sweetness.
Step 3: Combine Broth and Apples
Next, stir in 2 ¼ cups of your chosen broth along with the chopped apples. The warm broth will start to tenderize the apples while uniting the flavors in the pot. Once combined, remove the mixture from heat to prepare for the next step.
Step 4: Mix in the Cornbread
Gently fold the toasted cornbread cubes into your broth and apple mixture. This is where the magic happens – the cornbread soaks up the liquid, softening just enough while still holding some texture. If the mixture feels a touch dry, don’t hesitate to add a bit more broth to reach the ideal consistency.
Step 5: Bake to Perfection
Spoon the resulting stuffing into a large baking dish that’s been sprayed with cooking spray to prevent sticking. Bake for 20 to 25 minutes until the top turns golden and slightly crisp. The baked surface adds a lovely contrast to the tender filling beneath.
How to Serve Cornbread Stuffing with Apples Recipe
Garnishes
To add an extra layer of freshness and color, sprinkle some chopped fresh parsley or thyme leaves over the finished stuffing just before serving. A handful of toasted pecans or walnuts can also elevate the texture and add a pleasant nutty crunch, complementing the sweetness of the apples.
Side Dishes
This Cornbread Stuffing with Apples Recipe pairs wonderfully with classic roasted turkey or chicken for a festive main course. For a vegetarian spread, try serving it alongside roasted Brussels sprouts, maple-glazed carrots, or a bright green salad with a tangy vinaigrette to balance the richness.
Creative Ways to Present
For a charming presentation, consider serving the stuffing in individual ramekins or hollowed-out little pumpkins or acorn squash. This not only looks adorable on your table but also infuses a subtle earthy aroma as the dish bakes. Another fun idea is to scatter a few dried cranberries on top before baking for added color and bursts of tartness.
Make Ahead and Storage
Storing Leftovers
After your meal, store any leftovers in an airtight container and refrigerate. Cornbread Stuffing with Apples Recipe keeps well for up to 4 days, making it an ideal dish to enjoy again without losing its fantastic texture and flavor.
Freezing
If you want to save some stuffing for longer, this recipe freezes beautifully. Allow the stuffing to cool completely, then transfer it to a freezer-safe container or tightly wrapped foil. You can keep it frozen for up to 3 months and enjoy a quick festive side whenever you want by thawing and reheating.
Reheating
Reheat stuffing in a 350-degree oven covered with foil to retain moisture, warming for about 20 minutes or until heated through. If you like a crisp top, uncover during the last 5 minutes of reheating. Alternatively, a microwave can be used for faster reheating, but the oven method better preserves the original texture.
FAQs
Can I use store-bought cornbread for this recipe?
Absolutely! Store-bought cornbread works just fine, especially when cut into cubes and toasted as directed. Just make sure it’s not too moist or crumbly, as you want those golden cubes to hold their shape during baking.
What type of apples do you recommend for this stuffing?
Firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji are perfect for adding a crisp texture and balancing the savory flavors. Their natural sweetness after baking complements the cornbread beautifully.
Can I make this stuffing vegetarian or vegan?
Yes! Simply substitute vegetable broth for chicken broth, and use a plant-based butter alternative or extra olive oil. This will keep the Cornbread Stuffing with Apples Recipe flavorful and inclusive for different dietary preferences.
Is it possible to prepare this recipe ahead of time?
Definitely. You can assemble the mixture the day before and keep it refrigerated. When ready, bake as instructed. This makes holiday meal preparation much easier and stress-free.
Can I add sausage or other proteins to this recipe?
Of course! Cooked and crumbled sausage, bacon bits, or even roasted turkey pieces make excellent additions that add richness and a heartier feel to the stuffing. Just fold them in during the mixing step before baking.
Final Thoughts
This Cornbread Stuffing with Apples Recipe is truly one of those dishes that brings warmth and joy to the table, whether it’s a holiday feast or a special weekend meal. It balances sweet and savory in such an inviting way and offers a fresh twist on traditional stuffing. I can’t wait for you to try it and share it with loved ones — it might just become your new favorite side dish!
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Print
Cornbread Stuffing with Apples Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Cornbread Stuffing with Apples is a savory and slightly sweet side dish perfect for holiday meals or any comforting dinner. It combines golden baked cornbread cubes with sautéed onions, celery, and crisp apples, all moistened with broth and baked until the top is perfectly golden and crispy.
Ingredients
Cornbread Stuffing
- 18 to 24 oz. prepared cornbread, cut into ½ inch cubes
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 large onion, chopped
- 4 stalks of celery, sliced
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 ¼ to 2 ¾ cups chicken or vegetable broth
- 3 medium apples, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for drying the cornbread and baking the stuffing later.
- Dry the Cornbread: Spread the cubed cornbread evenly onto two rimmed baking sheets. Bake in the preheated oven until the cornbread cubes are dry and golden brown, approximately 15 minutes. This step ensures that the cornbread will absorb broth properly without becoming mushy.
- Sauté Vegetables: While the cornbread is baking, heat olive oil and butter in a 3-quart saucepan over medium heat. Add the chopped onion, sliced celery, salt, and black pepper. Sauté until the vegetables are tender and translucent, about 5 minutes, which enhances their flavors and softens their texture.
- Combine Ingredients: Stir 2 ¼ cups of broth and the chopped apples into the sautéed vegetables, then remove the pot from the heat. Add the baked cornbread cubes to the mixture and gently mix to moisten all the bread evenly. If the mixture seems dry, gradually add up to 2 ¾ cups of broth to achieve the right consistency.
- Bake the Stuffing: Transfer the stuffing mixture into a large baking dish that has been sprayed with cooking spray to prevent sticking. Spread it out evenly and bake in the preheated oven until the top is golden and crisp, about 20 to 25 minutes. This final baking step melds all the flavors and gives the stuffing a pleasant texture contrast.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Feel free to add herbs like sage, thyme, or rosemary for extra flavor.
- Leftover stuffing can be refrigerated for up to 3 days and reheated in the oven.
- If you prefer a moister stuffing, increase the broth slightly but avoid adding too much to prevent sogginess.
- Using slightly tart apples adds a nice balance to the savory flavors in the stuffing.
