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My review
Sausage, Bacon, Apple and Cornbread Stuffing
JakesMom311
"This is a great, moist stuffing recipe that uses cornbread and white bread along with sausage, bacon, mushrooms and apples. It is my favorite dish at Thanksgiving!"
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Ingredients
1 h 40 m servings 476 calsOriginal recipe yields 12 servings
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Directions
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Prep
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
- Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside.
- Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into a bowl. Using the same skillet, cook the bacon over medium heat until evenly browned. Drain bacon on paper towels. Drain excess bacon fat from the skillet. Stir the cooked sausage and bacon into the cornbread mixture.
- Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
- Stir the mushrooms, parsley, and apples into the cornbread mixture. Season with salt, pepper, and sage. Pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish.
- Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.
Nutrition Facts
Per Serving: 476 calories; 19.7 g fat; 53 g carbohydrates; 21.3 g protein; 65 mg cholesterol; 1821 mg sodium. Full nutrition
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Reviews
Read all reviews 4154 Ratings
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Most helpful positive review
11/27/2009
Made this for thanksgiving. Increased cornbread and decreased dry bread mix as I had cornbread to use up - would do this again next time. I also added a handful of cranberries which made it look...
Most helpful critical review
11/25/2012
The recipe as presented made way too much. I will cut back on everything except for the broth next time. I split the broth between what went into the pan and what I froze and it was way too dr...
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11/27/2009
Made this for thanksgiving. Increased cornbread and decreased dry bread mix as I had cornbread to use up - would do this again next time. I also added a handful of cranberries which made it look...
1/12/2011
I followed this recipe exactly and it was tasty. However next time, I will use sausage with a little more punch like andouille to add some spice. I made this recipe the day before Thanksgiving (...
12/26/2010
DELICIOUS!!! I added a couple of handfuls of Craisins and used more like 32 ozs of chicken broth, but this is the BEST stuffing recipe I have ever had. It's going into my permanent holiday recip...
12/22/2008
Honestly, THE BEST stuffing I have ever had, and it is such a hit, I have found my staple stuffing!! Thankyou so much for submitting this. Even if you leave out the sausage its still fantastic. ...
1/6/2011
I made this for the first time this past Thanksgiving. Everyone LOVED it and they could not stop going back for seconds!! I also chopped some cranberries into it as well!!! Can't wait to have th...
11/20/2009
This is definitely the best stuffing I've ever had. It is very rich I would recommend taking out some of the sausage and bacon if you are making it with an already rich meal like thanksgiving.
12/21/2008
This stuffing was wonderful! I made it for Thanksgiving to the letter. My family loved it. Next time I will probably add dried cranberries, but just a little. The apples give the stuffing a ...