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
Scale
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.
