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Artisan Cornbread Stuffing with Apples and Italian Sausage
Artisan Cornbread Stuffing with Apples and Italian Sausage
Artisan Cornbread Stuffing with Apples and Italian Sausage



Last year I attended a class where Laura Muir, blog author of Fresh Cooking Happy People, taught us how to incorporate more fresh veggies and fruits into our holiday cooking. Everyone in the class loved this recipe for Artisan Cornbread Stuffing with Apples and Italian Sausage. If you are looking for a side dish this Thanksgiving that is geared more to the grown up crowd, this is your dish. It’s loaded with fresh mushrooms, onions, Italian sausage, apple chunks, fresh herbs and my favorite, golden raisins. This dish is a bit spicy, savory, sweet, filled with three different types of bread and lots of fresh herbs.
Less than a week to go, people.
Here’s a little step by step for you, ’cause I know you love the visual guide…

Make the cornbread, cut into cubes a day or two before, let sit on counter or in oven till dried.

Dry the other types of bread as well. Was that heavy sighing? This is the simple part.
Artisan Cornbread Stuffing with Apples and Italian Sausage
Artisan Cornbread Stuffing with Apples and Italian Sausage
Your family is worth it. Your family is worth it. Your family is worth it.
The mushrooms, wash, dry and cut them up. Not too small, you want to taste the big chunks. Remember, this is grown up stuffing 🙂
Artisan Cornbread Stuffing with Apples and Italian Sausage
After roasting. Don’t leave this step out. You may want to roast a few extra.
For, uh, testing purposes.
Artisan Cornbread Stuffing with Apples and Italian Sausage
The Italian Sausage. See the colorful bits in the sausage? This is what gives the stuffing a little kick.
Artisan Cornbread Stuffing with Apples and Italian Sausage
Fresh apples and onions roasted together. Who needs turkey?
Artisan Cornbread Stuffing with Apples and Italian Sausage
 
Ready to toss and place in the pan…
Artisan Cornbread Stuffing with Apples and Italian Sausage
Your cousins on the Mayflower loved this dish.

Artisan and Cornbread Stuffing with Apples and Italian Sausage

Author: Si Foster
adapted from Fresh Cooking Happy People

Ingredients 

  • 16 ounces Cremini or any type of fresh mushroom, washed and cut in half, or quartered if large
  • 2 tablespoons canola oil
  • 1/2 teaspoon kosher salt
  • 2 cups day old cornbread or one regular size Jiffy Cornbread mix, cooked according to package directions, cooled and cut into 1 " cubes
  • 2 cups french bread or rolls, cubed into 2-inch pieces
  • 2 cups Artisan bread , cubed into 2 inch pieces
  • 1/4 to 1/2 pound Italian sausage
  • 1 cup or one large onion, diced
  • 2 large golden delicious apples, skin on, cored, chopped into 1″ cubes
  • 2 1/2 tablespoons brown sugar
  • 1/4 cup cider vinegar , or 1/2 cup white wine vinegar
  • 4 or 5 springs fresh thyme
  • 4 teaspoons fresh rosemary
  • 1/2 bunch fresh parsley, chopped coarse
  • 1/2 teaspoon ground turmeric
  • 1 cup golden raisins
  • 16 ounces chicken broth
  • salt and pepper to taste

Instructions

  • Prepare one or two days ahead:
  • Cube all three breads and let sit in single layer on cookie sheets several hours or overnight. Baking in a 250 degree oven for 1 hour works well. Let sit on counter overnight.
  • Preheat oven to 500 degrees and place rack on top third of oven.
  • Place mushrooms on a lined or lightly greased cookie sheet and drizzle with oil and salt. Bake for 15-20 minutes or until deep golden brown. Set aside.
  • In a large fry pan over medium high heat, cook sausage, then remove from pan and set aside. Cook onions and apples in the same pan without wiping out grease. Apples and onions should cook for 5 minutes or until slightly softened. Add brown sugar and let cook for an additional 3-5 minutes on medium high until they reach a deep golden color.
  • Decrease heat to medium and add cider vinegar or wine vinegar. Add remaining herbs and cook for 2-3 minutes.
  • In a large bowl, lightly toss together mushrooms, bread cubes, sausage and the cooked onions and apples. Toss in golden raisins. Add chicken broth until liquid is absorbed. You may not use all of the broth. Just toss until the dressing has absorbed enough of the liquid to make a moist, but not sticky, wet stuffing. Some of the liquid will cook out during baking.
  • Place ingredients in lightly greased casserole or 9×13 pan. Cover with foil.
  • Bake covered at 375 for 15 minutes, then remove foil and bake an additional 15 minutes or until golden brown on top. Garnish with fresh herb sprigs.
  • Serves about 12-15 as a side dish.

Notes

-This is a great make ahead dish. You can prepare this dish ahead and refrigerate up to two days in advance. Let sit on counter for about one hour before baking. Bake at 350 for 45 minutes. or until heated through and golden brown on top.
-You may use a cornbread mix or your own home made variety. Stay away from sweet brands and recipes, or the flavor of the dish will change.
-This dish is easily doubled to make 2-9×13 pans.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!

Artisan Cornbread Stuffing with Apples and Italian Sausage
Artisan Cornbread Stuffing with Apples and Italian Sausage