Sausage and Apple Cornbread Stuffing

This cornbread stuffing recipe is the perfect blend of savory and sweet.  


– 1 pound Breakfast Sausage – 1 Tablespoon Olive Oil – 1  Onion – 1  Apple – 2 loaves Cornbread – ½ cups White Wine – 1 cup Chicken Stock – 1 Tablespoon Poultry Seasoning – 6 Tablespoons Butter


Olive oil in a medium-heat saute pan. Break sausage into little pieces as it cooks in pan.  

While sausage cooks, roughly slice onion and apple. Crumble or cut cornbread into 1-inch squares.  

Remove sausage with a slotted spoon, leaving drippings. Add chopped onion and simmer for 3 minutes until transparent.  

Cook 2 more minutes with chopped apple. Remove heat.  

Stir cornmeal, sausage, apple, onion, white wine, chicken stock, and poultry spice in a bowl to mix and distribute liquids.  

Place in a greased 9x13 baking dish and top with butter. Bake 25–30 minutes until top is brown.  

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