Corn Bread and Apple Stuffing

It's Thanksigiving week on Cook with Sara! I wanted to post some of my favorite Thanksgiving recipes, and I'll link back to other ideas that have already been posted. Thanksgiving is my favorite holiday to cook for, and I hope that these recipes give you some new inspiration, especially if you feel "stuck" in your holiday meal planning.

I must admit that I am not a huge fan of stuffing. At least I wasn't, until I made this version when I hosted Thanksgiving for my family for the first time. And now I'm just a stuffing snob - I really like this kind, but am pretty particular about others! This one is so good - the variety of textures and flavors blend together nicely and it's not very "wet." Personally, I can't stand "wet" stuffing. But that's a matter of preference, of course, and if you like wet stuffing, you can just add more chicken broth!

Ok, on with the preparation. This recipe does have several steps, but a few of them can be done the day before (see below for make-ahead steps). You will need to make a boxed cornbread mix (I use Jiffy) earlier in the day before you assemble the stuffing. Cube the cornbread and the white bread, and put the bread cubes on a large rimmed baking sheet.



Bake this for 10 minutes. While it's baking, melt butter in a large skillet and cook the onions and celery for 4-5 minutes.



Then add the apples and cook for another 5 minutes.



When the bread is done, remove it to a large mixing bowl, and then add the onion and celery and apple mixture to it.



Melt the remaining butter in the same skillet, and then add the mushrooms.



Cook the mushrooms for 3-4 minutes or until they start to give up their juices. Add them to the bread mixture bowl, then add the sage and thyme.



Now, cook the sausage in the same skillet. When it's cooked, drain if necessary and add to the bread bowl.



Add the egg, and then mix well.



Now add about 1/4 cup of chicken broth,



and stir well to moisten. Test the stuffing by picking up a clump of it in your hand, it should stick together a bit.



If it is still too dry, add more chicken broth. Once it's to your liking, transfer to a greased 9x13 baking dish.



Bake for about 30 minutes or until the top starts to form a crunchy crust.



Transfer the stuffing to a warm serving dish, and enjoy!



Make ahead steps:
1. Bake cornbread mix, cool, then cube; Cube white bread. Place on baking sheet and bake for 10 minutes; cool. Store in an airtight container.
2. Cook sausage; drain. Store in refrigerator overnight.

On "eating day," cook vegetables, apples and mushrooms. Add to bread mix along with herbs. Add sausage, egg and chicken broth; mix and bake.

Find more Thanksgiving inspiration at the Ultimate Recipe Swap, Krazy Kitchen, Mouthwatering Mondays, and Tasty Tuesday. There are even more recipes at Tempt my Tummy Tuesday, and Tuesdays at the Table.

Corn Bread and Apple Stuffing

1/2 loaf (8 oz.) white bread, sliced and cut into 1/4" cubes
5 cups cubed corn bread (from prepared Jiffy mix)
5 Tbsp. butter, divided
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 apples, cored, peeled and diced
4 ounces mushrooms, chopped
12 ounces bulk breakfast sausage
2 Tbsp. chopped fresh sage, or 2 tsp. rubbed sage
1 Tbsp. chopped fresh thyme, or 1 tsp. dried thyme
1 large egg, beaten
1/4 to 1/2 cup chicken broth

Heat oven to 350. Place bread cubes on a large jelly roll pan and bake for 10 minutes. Transfer to a large bowl.

Melt 4 Tbsp. butter in a large skillet over medium heat. Add onion and celery; cook about 5 minutes, then add apples and cook 4-5 minutes longer. Transfer mixture to bowl with bread.

In same skillet, melt remaining 1 Tbsp. butter over medium heat. Add mushrooms and cook until they begin to give up their juices, about 3-4 minutes. Add mushrooms to the bread bowl. Cook sausage in skillet, breaking up with a spoon until thoroughly cooked, 5-6 minutes. Drain and add to bread mixture.

Stir in sage, thyme, egg and enough chicken broth so that stuffing just holds together when lightly pressed between your hands. Add additional broth if stuffing seems dry.

Spoon stuffing into a greased 9x13 baking dish. Bake until the top has formed a crust and stuffing is heated through, about 30 minutes. Makes 8-10 servings.