Cornbread Stuffing with Sausage and Apple

Crisp on top, custardy underneath, sweet and savory in the same bite.

⏱ 1 hr 15 min · medium · 🍽 serves 4

Ingredients

• 8 cups day-old cornbread, torn into rough chunks
• 1 lb bulk pork sausage
• 2 tbsp butter
• 1 large onion, diced
• 3 celery ribs, diced
• 2 tart apples, diced
• 2 tbsp chopped sage
• 1 tbsp chopped thyme
• 3 cups turkey or chicken stock
• 2 eggs, beaten
• Kosher salt and black pepper

Steps

1. Heat the oven to 350F. Spread the cornbread on a sheet pan and dry it out for 15 minutes. Leave the oven on.
2. Brown the sausage in a large skillet, breaking it up, about 8 minutes. Lift it out with a slotted spoon.
3. Add the butter to the fat in the pan and cook the onion and celery until soft, 8 minutes. Add the apple and herbs for 3 minutes more.
4. Combine the cornbread, sausage and vegetables in a big bowl. Whisk the stock and eggs together and pour it over. Fold gently, then let it sit 10 minutes to soak.
5. Pack into a buttered 9x13 dish. Bake covered 30 minutes, then uncovered 25-30 minutes until the top is crisp and browned.