Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
8 to 10 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare corn muffin mix according to package directions. Cool and crumble.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

  • In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.

  • In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.

  • Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.

Nutrition Facts

453 calories; protein 16.5g; carbohydrates 58g; fat 17.3g; cholesterol 43mg; sodium 1431mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/11/2003
I added 2 eggs and a can of chicken broth. I'm thinking that a couple of liquid ingredients were missing from this recipe. But the end result was very tasty. Read More
(39)

Most helpful critical review

Rating: 3 stars
12/07/2004
This was a really good recipe but I had to change somethings around. Thank god I got a can of chicken stock at the store just incase because it would've been to dry without it. Also I used jimmy dean sausage instead and crumbled it into the mix. I would definitely make this again! Read More
(37)
42 Ratings
  • 5 star values: 16
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
11/11/2003
I added 2 eggs and a can of chicken broth. I'm thinking that a couple of liquid ingredients were missing from this recipe. But the end result was very tasty. Read More
(39)
Rating: 3 stars
12/07/2004
This was a really good recipe but I had to change somethings around. Thank god I got a can of chicken stock at the store just incase because it would've been to dry without it. Also I used jimmy dean sausage instead and crumbled it into the mix. I would definitely make this again! Read More
(37)
Rating: 5 stars
11/14/2002
Good recipe--very nice flavor. I left out the garlic and celery (don't care for celery) and used pepperidge farm corn bread stuffing mix (12 ozs)--also added a can of chicken broth. Next time I will leave out the apple as I didn't think it really added very much to the stuffing. But the sausage (used country sausage) mushrooms and onion gave it an outstanding flavor. Will be making this again--next time I will add a little more moisture. Read More
(33)
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Rating: 4 stars
11/26/2005
Great recipe. I thought it was too dry so instead of adding chicken stock I added a cup or so of organic apple juice which was fantastic. I also used chicken sausage instead of pork sausage (less grease). Will definitely use this one again. Read More
(28)
Rating: 5 stars
11/14/2003
I wish there were 20 stars for this! We love this as a stuffing in between 2 pork chops. There is plenty for 6-8 chops (2 per stack)with a bit leftover in the pan. The flavor combo is great...I always replace the pork sausage w/the light breakfast sausage links to cut down on the fat content and the taste is great. Thanks for an awesome recipe:o) Read More
(24)
Rating: 4 stars
10/09/2003
Very good but I am glad that I read the suggestion to add liquid (I used a can of chicken broth). I omitted the mushrooms and added extra sausage and apples. I chopped the apples very coarsely so that taste would come through better. Makes lots. My family is not into non-traditional formats of familiar foods and even they liked it. Read More
(19)
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Rating: 5 stars
11/22/2010
So I've prepared a very similar version my whole life never dry! The difference is I chop the onion celery and apple then boil gently till tender adding water as needed. It does take about 90 minutes. Add the veggies liquid and all to the bread crumb mixture. Also I use bulk sausage usually Jimmy Dean hot crumbled and fried till cooked through and I don't drain the sausage. Ever. My mouth is watering as I type. I can almost guarantee you'll make this stuffing again and again. Read More
(16)
Rating: 1 stars
12/24/2003
This came out pretty dry. I had to add a lot of chicken stock and put it back in the oven. Plus it is way too much cut it in half and add 2 to 3 cups of stock. Read More
(15)
Rating: 4 stars
11/02/2003
A good stuffing that smells great while cooking and tastes great with the meal. Followed the recipe and didn't have to make any changes was perfectly moist before and after cooking. Stuffed a turkey and cooked the remainder on the side. Everyone enjoyed and tastes good with leftovers too. Read More
(12)
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