Cornbread Apple Stuffing

Ever Since we went apple picking early this October I've had apples on the brain. I have been dreaming of a way to incorporate apples in a savory recipe. The first idea that popped into my head was apple stuffing. I thought it would be an interesting combination.

I wanted to use a tart apple that would hold up in the baking process. Granny Smith is a good choice but I used an Arkansas Black from a local orchard.

The stuffing was delicious and moist with a nice crunch from the veggies and fruit. The cider added a hint of sweetness, which I liked a lot. This would make a great addition to any Thanksgiving table.
Cornbread Apple Stuffing
serves 6 to 8

6 cups of your favorite cornbread, cubed
1/2 large onion, finely chopped
3 stalks celery, finely chopped
2 medium tart apples, diced (a firm, tart variety like Granny Smith)
1 pound mild Italian sausage
1 tablespoon sage
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon pepper
1 cup chicken stock
1 cup apple cider

Preheat oven to 375 degrees. In a large skillet over medium heat brown sausage. Drain and set aside to cool.

Add cubed cornbread, onion, celery, apple, cooled sausage and seasonings to a large mixing bowl. Stir to combine.

Add slightly warmed or room temperature apple cider and chicken stock to the cornbread mixture, a little bit at a time, stir to combine mixture and just until moist. I tend to use my hands but you can use a spoon!

Pour mixture into a greased baking dish. Bake until cooked through about 35 to 40 minutes. The top will be crisp and golden brown. Enjoy!

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