My go-to seasonal side is sausage cornbread stuffing recipe with finely diced onions, apples, and celery. The chopped apples add a little sweetness and pair beautifully with the sausage. Fresh rosemary and sage make the whole dish sing with Thanksgiving flavor!
I have admitted in the past that I wasn't a huge fan of stuffing growing up. It always struck me as a mushy, messy bread dish. But when I found an incredible stuffing recipe that's easy to do well (like my Cast Iron Skillet Cranberry Stuffing), I changed my mind.
And the recipe I'm sharing today is no exception. This cornbread and sausage stuffing is as delicious for Thanksgiving dinner as it is any weeknight for a delicious side dish! It's just that simple to put together and is packed with crowd-pleasing flavor.
Note: This recipe makes enough for 12-14 servings so if you are not expecting a crowd, or don't want leftovers, you may want to cut the recipe in half.
- Olive oil
- Italian sausage
- Granny Smith apple
- Thyme, sage, and parsley
- Cornbread stuffing mix
- Chicken stock
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Preheat your oven to 350 F.
- Heat olive oil over medium-high heat.
- Cook sausage until browned. Add onions and celery and saute. Add salt and pepper, to taste.
- Mix in apples, thyme, and sage and saute.
- Add bourbon. Allow to simmer until almost evaporated; 1 to 2 minutes.
- In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs, and pecans. Combine all ingredients and stir well together.
- Bake for 30 minutes.
When adding alcohol to any recipe, always take the pan off the flame.
Note: I like my stuffing on the drier side, however, it is easy to divide this in half and make one dish moister.
Make this Recipe Ahead
This is another great Make-Ahead Thanksgiving Side Dish. Simply make the cornbread sausage apple stuffing a day or two ahead of time and cover the baking dish(es) with aluminum foil. Refrigerate the stuffing until you are ready to reheat it.
Keep the foil on for 10 minutes, then remove and bake for 20-30 minutes until hot throughout and golden brown on top.
😋 Similar Recipes
Next time, try one of these tasty recipes:
- Make-Ahead Sweet Potatoes with Brown Sugar
- Butternut Squash Casserole with Pecans
- Loaded Baked Potato Casserole Recipe
🦃 More Thanksgiving Ideas
📋 Cornbread Sausage Stuffing
Not ready to make it yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Cornbread Sausage Stuffing
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- Vegetable Peeler
- Casserole Dish
- 2 tablespoons olive oil
- 2 pounds Italian sausage casing removed
- 2 medium onions chopped
- 4 stalks celery chopped
- Salt and freshly ground black pepper
- 2 Granny Smith apples peeled and chopped coarsely
- 2 teaspoons freshly minced thyme leaves
- 2 teaspoons freshly chopped sage leaves
- 1 cup bourbon
- 2 ½ pounds cubed and dried cornbread stuffing store-bought
- ½ cup chopped fresh parsley leaves
- 4 cups turkey or low-sodium chicken stock
- 4 eggs beaten
- 1 cup chopped pecans
- Preheat your oven to 350 F.
- Heat the olive oil over medium-high heat in a 12-inch skillet.
- Cook sausage for 5 to 7 minutes until browned.
- Add onions and celery and saute until softened.
- Add salt and pepper, to taste.
- Mix in apples, thyme and sage and saute for another 2 minutes.
- Remove the skillet from the heat and add the bourbon. Allow to simmer until the bourbon is almost evaporated; 1 to 2 minutes.
- In a large bowl, add cornbread stuffing, parsley, stock, eggs and pecans. Mix well.
- Add in your sauteed vegetable mixture. Combine well.
- Add to your favorite large casserole dish and bake for 30 minutes.