Meg Caswell’s Sausage, Apple, and Cornbread Stuffing Recipe
Almost 30 years ago, my dad clipped this recipe out of the newspaper, and it’s been our go-to stuffing ever since. How cool is that?Meg Caswell, HGTV designer
Time: 1 hr 15 min | Serves: 8
1 12-ounce tube bulk pork sausage
3 tablespoons unsalted butter, plus more for the baking dish
1/2 cup chopped celery
1/2 cup chopped onion
1 small tart green apple (such as Granny Smith), peeled, cored, and chopped
1 14-ounce can reduced-sodium chicken broth
1 large egg, beaten
1 teaspoon dried thyme
1/2 teaspoon ground sage
1 12-ounce package cornbread stuffing mix (such as Pepperidge Farm)
1. Preheat the oven to 375˚F. Butter a 9-inch-by-13-inch baking dish. Cook the sausage in a large skillet over medium heat, breaking up the meat with a wooden spoon, until cooked through, about 6 minutes. Remove to a large bowl with a slotted spoon.
2. Melt 3 tablespoons butter in the skillet, then add the celery and sauté until it begins to soften, about 4 minutes. Add the onion and apple, and sauté until just tender, about 5 minutes.
3. Add the sautéed mixture to the bowl with the sausage, and let cool slightly. Stir in the chicken broth, egg, thyme, sage, and 2 1/2 cups water. Add the stuffing mix and toss to combine.
4. Transfer the stuffing mixture to the prepared baking dish. Cover tightly with foil and bake 30 minutes. For a crispy top, remove the foil and bake 10 more minutes.