Savory Cornbread Stuffing

I adore all things Thanksgiving. The cornbread stuffing, mashed potatoes, the pumpkin pie, cranberry sauce – all of it! Except the turkey… I just never got on board with the traditional bird. But, choices make the world go around and I’ll keep making a turkey every year, as long as I also get to make another protein to go along with it.

My secret to keeping it from drying out, is a freshly grated apple.

One of my most favorite recipes for Turkey Day is the cornbread stuffing. My recipe was developed over a few years, and tweaked to what I think is a rich, flavorful and moist side-dish, that will go perfectly with a traditional Thanksgiving supper, and will pair well with lots of other meals. I’m thinking pork chops. Yeah, pork chops! Sorry. I got excited. Back to the cornbread stuffing. My secret to keeping it from drying out, is a freshly grated apple. I swear. It’s a game changer, y’all!


Cornbread stuffing ingredients

Here’s what you do:

  • Step 1: Heat oven to 325. Butter a large baking dish.
  • Step 2: Crumble baked cornbread into large bowl. Set aside.
  • Step 3: In large skillet, over medium heat, brown sausage. Once cooked, add to the cornbread.

Brown sausage and add cornbread

  • Step 4: In same skillet, add 1/2 of the oil to shimmer. Then add onion, carrot, 4 chopped sage leaves and celery; cook to lightly browned and soft. Add garlic and cook to fragrant. Season with salt and pepper. Remove from heat and add to cornbread.

Sauté celery, carrots, onions

  • Step 5: Place skillet back on medium heat, add rest of the oil to shimmer. Add mushrooms, lightly season with thyme, salt and pepper. Cook until they have released their liquid and have become toasty. Turn off stove and add wine. Stir, and then add to your cornbread.

Sauté baby portabella mushrooms

  • Step 6: Peel the apple, and grate it directly into the bowl of goodness you’ve created. Add the chicken broth and give this all a good stir (I find that the “folding” method works best for this). Taste, and adjust your seasonings.

Add freshly grated apple

  • Step 7: Pour the whole shebang into your buttered baking dish and dab some butter on the top. Cover with aluminum foil and bake for 35-40 min.

Add the butter!

This recipe makes a lot. One batch can easily feed 10-12 people. You can make this a couple days ahead of time, to make your life easier on the big day. Just keep it in the bowl, and simply add it to the baking dish the day of, and cook as listed above.

Visit the Green Bean store to shop for these fresh ingredients.


Recipe Credit

Kristine B. has been working at Green Bean Delivery for over four years. To say she loves food is an understatement. After having her own catering company for six years, Bockman studied at the Institute of Culinary Education in New York City. Upon her return to Indianapolis, Bockman worked at Smoking Goose Meatery until joining Green Bean Delivery.