Sausage Cornbread Stuffing is a simple sausage and cornbread that makes it a special Southern-style side dish for the holidays. It pairs well with pork or poultry, and can be made ahead to make meal prep easier for a fancier weeknight meal.
Cornbread (or your favorite recipe, or purchased from a bakery)
Whisk or stir together all the ingredients until well combined. Bake in a 400-degree oven for about 20 minutes or until the top is browned and a toothpick or knife inserted near the center comes out clean.
Cube cornbread, and broil in oven until crispy and lightly browned. Remove from oven to cool.
Preheat a large pan on medium heat. Add oil or butter to pan, and then add in the onion and celery. Cook until the onion is soft and translucent.
Add in the pork sausage, and cook until no longer pink.
Add in shredded apple, cubed toasted cornbread, and remaining ingredients. If not moistened enough then add a little milk or chicken broth to moisten so dressing is not dry.
Cook in a preheated 350-degree oven for about 40 minutes or until cooked through and lightly browned.
Serve immediately, or store in an airtight container for up to one week.
Browning the cornbread cubes will help it retain it's shape better, and give more flavor to the dish. Be sure not to skip this step! If mixture is to dry then add a small amount of chicken broth or water to the mixture.It is best to dry out or "stale" the cornbread if you are able to the night before. Just cube and leave out on counter on a plate. Fix soggy dressing by spreading on a baking sheet into a thinner layer and then baking until done.