Cornbread-Apple-Sage Stuffing
Submitted by karen1234
Crumbled cornbread tossed with sautéed apples, fresh sage, and toasted pecans creates this Southern-style stuffing where sweet and savory dance together inside your holiday bird.
YIELD
2 servingsPREP
20 minCOOK
10 minREADY
30 minCornbread stuffing is what happens when the South gets invited to Thanksgiving and refuses to follow anyone else’s rules.
Granny Smith apples hold their shape through baking, adding tart pops that cut through the rich, buttery cornbread base.
Sage brings that classic turkey-day herbaceousness while pecans add the crunch that keeps every forkful interesting.
You can bake the extra in a covered casserole if your bird can’t hold it all, and honestly, that crispy-edged pan version might steal the show.
Kitchen Tips
- Use day-old cornbread or dry it in a low oven so it absorbs butter without turning to mush
- Don’t peel those apples because the skins add color and structure as they soften
- Toast pecans for 5 minutes to wake up their oils before tossing them in
Ingredients
Directions
Melt half of the butter and sauté the onions and apples. Move to a large mixing bowl. Melt the other half of the butter and add to bowl with other ingredients.
Any stuffing that is not used to stuff a fowl can be baked in a covered casserole for 30 to 45 minutes at 325.
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