Ingredients
Equipment
Method
Step 1: Prep Your Ingredients
- Start by crumbling your cornbread into bite-sized pieces and set it aside in a large mixing bowl. Dice the apples, celery, and onion uniformly to ensure even cooking and texture throughout the stuffing.
Step 2: Sauté the Vegetables and Apples
- Melt the unsalted butter in a large skillet over medium heat. Add the diced onion and celery, cooking for about 5 minutes until they soften and become fragrant. Then, stir in the diced apples and continue cooking for another 3-4 minutes, allowing the apples to soften slightly but retain some crispness.
Step 3: Add Herbs and Seasoning
- Sprinkle in the dried sage, thyme, salt, and black pepper, stirring to evenly coat the sautéed mixture. These herbs give the stuffing that classic warmth and depth of flavor.
Step 4: Combine All Ingredients
- Pour the sautéed mixture over the crumbled cornbread in the mixing bowl. Add the chicken broth gradually, mixing gently to moisten the cornbread without making it soggy. If you’re adding nuts, fold them in at this stage for a delightful crunch.
Step 5: Bake to Perfection
- Transfer the mixture to a greased baking dish or casserole pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes until the top is golden brown and the stuffing is heated through. Garnish with fresh chopped parsley before serving for a pop of color and freshness.
Notes
- Choose firm apples like Granny Smith or Honeycrisp to avoid mushy texture.
- Day-old cornbread works best as it holds up better without becoming too mushy.
- Adjust seasoning to taste—if you prefer more herbaceous notes, increase the sage and thyme slightly.
- For extra moisture, add a splash more broth, but be careful not to overdo it.
- If you want a crispier top, bake uncovered or broil for the last 2-3 minutes.