Description

This Cornbread Stuffing with Apples recipe is a flavorful and comforting holiday side dish, perfect for Thanksgiving or any occasion. Made with cubed cornbread, fragrant herbs, sautéed onion, celery, and crisp apples, it offers a delightful balance of savory and sweet. Moistened with broth and eggs, then baked until golden and crisp on top, this vegetarian stuffing brings texture and warmth to your table.

Ingredients

Scale

Cornbread Stuffing

8 cups cubed cornbread (preferably day-old)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 celery stalks, diced
2 apples (such as Honeycrisp or Granny Smith), peeled and diced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon chopped fresh sage (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 1/2 cups vegetable or chicken broth
2 large eggs, lightly beaten

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Sauté Vegetables and Apples: In a large skillet, heat the butter and olive oil over medium heat. Add the finely chopped onion and diced celery and cook for 5–6 minutes until softened and translucent. Stir in the diced apples and minced garlic, cooking for an additional 3–4 minutes until the apples begin to soften but still hold some texture.
Add Herbs and Seasoning: Sprinkle in the thyme, sage, salt, black pepper, and ground nutmeg. Stir well to evenly distribute the herbs and spices throughout the mixture. Remove the skillet from heat to cool slightly.
Combine Cornbread and Sautéed Mixture: Transfer the cubed cornbread into a large mixing bowl. Pour the sautéed vegetables and apples over the cornbread and gently toss to combine without crushing the bread cubes.
Mix Broth and Eggs: In a separate bowl, whisk together the vegetable or chicken broth and the lightly beaten eggs. This mixture will moisten the stuffing and help bind the ingredients.
Moisten Cornbread Mixture: Pour the broth and egg mixture evenly over the cornbread mixture. Gently fold everything together with a spatula until the cornbread is well moistened but not mushy.
Transfer and Bake: Spread the stuffing mixture evenly into the prepared baking dish. Place in the preheated oven and bake for 30–35 minutes, or until the top of the stuffing turns golden brown and develops a crisp crust.
Rest and Serve: Remove from the oven and let the stuffing rest for 5–10 minutes to firm up before serving. This allows the flavors to meld and makes serving easier.

Notes

For extra texture and flavor, add 1/2 cup chopped toasted pecans or walnuts to the stuffing mixture before baking.
For a heartier stuffing, mix in cooked sausage along with the sautéed vegetables and apples.
You can prepare the stuffing up to the baking step and refrigerate overnight. When ready to serve, bake directly from the refrigerator, adding a few extra minutes to the baking time.