Corn bread stuffing is very Southwestern in its flavors. I made it to serve with our grilled turkey but it would honor any type of turkey on Thanksgiving and Christmas.
This cornbread stuffing has an array of flavors — sweet, mild corn with Italian sausage, apples and walnuts. Add some herbs and spices and you are in business. This is guaranteed to please any crowd.
A good tip for this is to buy corn bread mix or ready made corn bread at the store. This will save you some time. Bake it, cube it and toast it. Once you are mixing in everything be add your chicken broth sparingly — a little at a time. You do not want to turn this beautiful stuffing into a porridge.
This corn bread stuffing is absolutely perfect for stuffing Cornish Hens as well.
Here is what you are going to need for this delightful corn bread stuffing:
4 cups diced corn bread – I bought a package of mix and baked it in a rectangular pan.
1 pound spicy Italian sausage
1 large yellow onion, diced
2 celery stalks, finely chopped
2 red apples, peeled and chopped
3/4 cup chopped walnuts
1 teaspoon finely chopped sage leaves
1 teaspoon thyme leaves
4 tablespoons melted butter
1 to 2 cups chicken broth
Salt & Pepper
Heat the oven to 350 degrees. Arrange the cornbread on a rimmed backing sheet and place in oven. Bake until bread dries on all sides. Work in batches if necessary.
Cook the sausage. Place the cornbread in a bowl and add all of the ingredients, except for the chicken broth. Mix well. Add the chicken broth, a little at a time until bread is soaked through and stuffing is moist. Do not turn it into a mush!
Place the stuffing into a buttered 13×9 oven proof dish. Bake for 35 to 40 minutes until it is browned on top. Serve and enjoy!