Savory Cornbread Stuffing with Sausage and Apples

Cornbread Stuffing with Sausage and Apples is a simple, flavorful recipe made from easy-to-find ingredients. This cornbread dressing is perfect for Thanksgiving or any family meal and can be prepared ahead of time for a stress-free holiday.

This sausage cornbread stuffing is consistently a family favorite. It combines sweet cornbread with savory pork sausage, crisp apples, and fresh sage to create a comforting side dish that pairs perfectly with roast turkey, ham, or any holiday main.

⭐️⭐️⭐️⭐️⭐️ REVIEW: My first time making cornbread stuffing for Thanksgiving and it was a hit. Everyone asked me to save the recipe so we can make it every year. This will be a staple at our table for years to come!

The sweetness of the apples balances the savory sausage and herbs, while the cornbread adds a unique texture you won’t get from traditional bread stuffing. It can be assembled ahead of time — a huge help on busy holiday days.

You’ll Love Cornbread Stuffing with Sausage

This cornbread stuffing with sausage and apples is a delicious twist on classic stuffing and often becomes the highlight of the holiday table. The combination of Jiffy-style sweet cornbread and seasoned pork sausage makes a flavorful, comforting side that complements traditional Thanksgiving mains.

Apples add a bright sweetness and texture that lifts the dish, while fresh sage and thyme deliver classic stuffing aromas. This recipe works well whether it’s your first time making stuffing or you’re a seasoned cook looking for an easy, reliable option.

Ingredients and Substitutions

• Jiffy Corn Muffin Mix: convenient and flavorful; you can substitute homemade cornbread if preferred.
• Pork Sausage (16 oz tube): Jimmy Dean-style sausage adds great flavor; you can use Italian or sage sausage as alternatives.
• Eggs: two eggs for the cornbread plus one beaten egg to bind the stuffing.
• Milk: used for the cornbread batter; any unflavored milk or milk alternative will work.
• Apple: one firm apple, diced (Granny Smith or other firm varieties work best).
• Fresh sage: minced, preferred over dried but dried can be used in a pinch.
• Butter: half a stick (about 1/4 cup) to sauté the vegetables.
• Celery and Onion: about 1 cup diced celery and 1/2 cup diced onion for texture and flavor.
• Dried thyme, salt, and pepper to taste.
• Chicken broth: low-sodium, added with the beaten egg right before baking.

How to Make Cornbread Stuffing with Sausage and Apples

This recipe is easy to follow and includes simple make-ahead options so you can focus on the rest of your meal. Below are the main steps to prepare the stuffing.

Step 1: Make the cornbread

Use two 8.5-ounce packages of cornbread mix, 2 eggs, and 2/3 cup milk. Mix according to package directions, pour into a greased 9×13-inch pan, and bake at 400°F for 20–25 minutes. Let the cornbread cool completely, then cut into large cubes. (Cornbread can be made up to three days ahead.)

Step 2: Prepare the sausage and vegetables

In a large skillet over medium-high heat, cook the pork sausage, breaking it up as it cooks, until no longer pink. Remove with a slotted spoon and set aside. In the same skillet, melt the butter and sauté celery about 4 minutes, then add onion, diced apple, minced sage, thyme, salt, and pepper. Cook another 4–5 minutes until softened. Combine with the sausage.

Step 3: Combine the stuffing mixture

Place the cubed cornbread in a large bowl, add the sausage and vegetable mixture, and toss gently. If making ahead, refrigerate this mixture without the broth and egg. Add the beaten egg and chicken broth only just before baking.

Step 4: Bake now or refrigerate for later

When ready to bake, preheat the oven to 375°F and grease a 9×13-inch baking dish. Add the beaten egg and chicken broth to the cornbread mixture and toss to combine. Transfer to the prepared dish, cover with foil, and bake for 30 minutes. Remove the foil and bake another 10 minutes to brown the top. Serve warm.

Tips for Making Cornbread Stuffing

• Let cornbread cool completely before cutting; slightly stale cornbread holds up better and absorbs liquid more evenly.
• Try different sausage varieties (spicy, maple, or sage-flavored) to vary the flavor profile.
• When prepping ahead, store the assembled mixture (without egg and broth) in an airtight container and refrigerate until baking day.
• Once broth is added, bake right away — the cornbread can break down if it sits in liquid too long.

Frequently Asked Questions

More Easy Holiday Recipes

Cornbread Stuffing with Sausage and Apple

A crowd-pleasing cornbread stuffing made with cornbread mix and pork sausage — great for Thanksgiving or any cozy family meal.

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 12

Calories: 287 kcal per serving

Rating: 4.96 from 23 votes

Ingredients

Cornbread

• 2 (8.5 oz) packages Jiffy Corn Muffin Mix
• 2 large eggs
• 2/3 cup milk

Stuffing Mix

• 16 oz regular pork sausage (such as Jimmy Dean-style)
• 1/4 cup unsalted butter (half a stick)
• 1 cup diced celery
• 1/2 cup diced onion
• 1 apple, peeled and diced
• 1 tablespoon fresh sage, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1 large egg, beaten
• 2 (14.5 oz) cans low-sodium chicken broth

Instructions

1. Preheat oven to 350°F. Coat a 9 x 13-inch pan with cooking spray. In a large bowl, whisk together the cornbread mix, 2 eggs, and milk. Pour into the pan and bake 20–25 minutes. Let cool and cut into 2-inch cubes.
2. Heat a large skillet over medium-high heat. Add the pork sausage and break it up while cooking until no longer pink, about 5–6 minutes. Transfer to the bowl with cornbread cubes.
3. In the same skillet, add butter and celery and cook until celery begins to soften, about 4 minutes. Add onion, apple, sage, thyme, and salt; cook another 5 minutes until softened. Add this mixture to the bowl with cornbread and sausage and toss together. Refrigerate if making ahead (do not add egg and broth yet).
4. When ready to bake, preheat oven to 375°F. Add the beaten egg and chicken broth to the cornbread mixture and toss gently to combine. Pour into a greased 9×13-inch pan, cover with foil, and bake 30 minutes. Remove foil and bake another 10 minutes until the top is lightly browned.

Notes

• Allow cornbread to cool completely before cutting; making it a day or two ahead improves texture.
• Swap sausage varieties (spicy, maple, sage) to change the flavor profile.
• If preparing in advance, store the assembled mixture without egg and broth in an airtight container until baking day.
• Add the broth and egg only when ready to bake to avoid a soggy, falling-apart cornbread mixture.

Nutrition

Per serving: Calories 287; Carbohydrates 20 g; Protein 10 g; Fat 18 g; Saturated Fat 8 g; Sodium 548 mg; Fiber 1 g; Sugar 8 g.