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Smoked Sausage Cornbread Stuffing

No festive meal is complete without a side of savory stuffing. Try this Southern-inspired version with rich Eckrich® Smoked Sausage, sweet apples and tasty cornbread for a dish loaded with delicious flavor and texture.

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Prep Time
1 hr 25 min
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Skill Level
Intermediate
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Servings
12 Servings

No festive meal is complete without a side of savory stuffing. Try this Southern-inspired version with rich Eckrich® Smoked Sausage, sweet apples and tasty cornbread for a dish loaded with delicious flavor and texture.

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Ingredients


  • Pkgs. Eckrich Smoked Sausage, diced28 oz.
  • Unsalted butter1/2 cup(s)
  • Large sweet onions, finely chopped2 whole
  • Stalks celery, trimmed and finely chopped6
  • Large red apples, cored and finely chopped2 whole
  • Chopped fresh sage leaves2 tbsp.
  • Fresh thyme leaves1 tsp.
  • Large eggs6
  • Pkg. stuffing mix14 oz.
  • Loaf of prepared cornbread (homemade or store-bought)12 - 16 oz.
  • Low-sodium chicken broth10 cup(s)
  • Freshly ground black pepper2 tsp.
  • Kosher salt1 tsp.

Instructions


  1. PREHEAT oven to 350°F. Light coat two 3-quart baking dishes with butter or oil.

  2. MELT butter in a large, heavy skillet over medium-high heat. Add sausage, onion, celery, and cook, stirring frequently, until vegetables are soft, about 5 minutes. Add apples, sage and thyme and continue cooking for 5 minutes. Remove from heat and let cool slightly.

  3. WHISK eggs in a large mixing bowl. Stir in contents of skillet, stuffing mix, and chicken broth. Crumble corn bread into bowl and stir in pepper and salt until well-combined. Transfer mixture to prepared baking dishes. Do ahead: The dressing can be prepared up 24 hours in advance, just cover and refrigerate. Bring to room temperature before baking.

  4. BAKE dressing uncovered for 75 minutes, until top is golden-brown and the center is set.

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