Deluxe Cornbread Stuffing

No Photo


  • 6 cups crumbled cornbread
  • 2 cups white bread cubes, toasted
  • 1 cup chopped pecans
  • 1/4 cup minced fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound bulk pork sausage
  • 2 tablespoons butter or margarine
  • 2 large tart apples, diced
  • 1 cup diced celery
  • 1 medium onion, finely chopped
  • 1 3/4 to 2 1/4 cups chicken broth


  1. In a large bowl, combine bread, pecans and seasonings; set aside.
  2. In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels.
  3. Add butter to drippings; sauté apples, celery and onion until tender.
  4. Add to bread mixture.
  5. Stir in sausage and enough broth to moisten.
  6. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes.
  7. Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe.

Yield: 10 to 12 servings (about 11 cups)

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!