Bring the flavors of fall to your table with this hearty Cornbread Apple Stuffing — the perfect mix of sweet, savory, and a little old-fashioned comfort.
Ingredients:
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6 cups day-old cornbread, cubed (Arbaugh Farm Cornbread Mix for the base!)
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2 tablespoons butter
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1 large onion, diced
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2 celery stalks, diced
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2 apples, peeled and chopped (Granny Smith or Honeycrisp work great)
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2 cloves garlic, minced
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2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
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1 teaspoon thyme
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1 teaspoon salt
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½ teaspoon black pepper
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2–2½ cups chicken or vegetable broth
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2 eggs, lightly beaten
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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In a skillet, melt butter and sauté onion, celery, and apples until softened, about 5 minutes. Add garlic, sage, thyme, salt, and pepper; cook 1 more minute.
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Place cubed cornbread in a large mixing bowl. Add the sautéed mixture and toss gently.
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Whisk together broth and eggs, then pour over the cornbread mixture. Stir until the bread is evenly moistened (add more broth if needed).
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Transfer to the baking dish. Bake uncovered for 35–40 minutes, until golden and set.
Serving Suggestion:
Perfect alongside roasted chicken, turkey, or pork — or enjoy on its own as a cozy fall supper with a side salad.