This hearty Cornbread Stuffing with Apples is the perfect blend of savory and sweet, combining golden cornbread cubes with fresh celery, onions, and juicy apple chunks. Ready in under an hour, this stuffing makes an incredible side dish for holiday meals but is simple enough for any weekend dinner. The contrast between the crispy top and the tender, flavor-packed interior makes this a standout dish that will have everyone reaching for seconds!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The sweetness from the cornbread and apples perfectly complements the savory elements of onion and celery, creating a harmonious blend that’s incredibly satisfying.
Versatile: Works beautifully alongside turkey or chicken, but honestly stands up well on its own for vegetarian meals too.
Make-Ahead Friendly: You can prepare components ahead of time, making holiday meal prep much more manageable.
Texture Paradise: The contrast between the crispy top layer and the moist, tender interior creates an incredible textural experience with each bite.

Ingredients You’ll Need

Cornbread: The foundation of our stuffing. Using prepared cornbread saves time while providing that distinctive sweet corn flavor and crumbly texture that makes this stuffing special.
Olive Oil & Butter: This combination gives you the perfect balance of flavor and proper browning for the vegetables.
Onion: Provides essential aromatic flavor and a subtle sweetness when cooked down.
Celery: Adds a necessary crisp texture and slight peppery note that cuts through the richness.
Salt & Pepper: The most basic yet crucial seasonings that enhance all the other flavors in the dish.
Broth: Use chicken broth for a richer flavor or vegetable broth to keep it vegetarian. The liquid helps to bind everything together while infusing flavor throughout.
Apples: The star ingredient that sets this stuffing apart! They add juicy sweetness, moisture, and a delightful texture contrast.

Variations

Regional Twists

Southern Style: Add crumbled cooked sausage and a handful of pecans for a true Southern flavor experience.
New England Version: Mix in some dried cranberries along with the apples for a tart-sweet combination that’s especially perfect for Thanksgiving.

Dietary Adaptations

Vegetarian/Vegan: Use vegetable broth instead of chicken broth and substitute plant-based butter.
Gluten-Free: Ensure your cornbread is made with gluten-free ingredients (most cornbread mixes contain some wheat flour).

Flavor Boosters

Herb Infusion: Add 1-2 tablespoons of fresh sage, thyme, or rosemary for an aromatic dimension.
Nutty Crunch: Fold in 1/2 cup of toasted walnuts or pecans before baking.

How to Make Cornbread Stuffing with Apples

Step 1: Prepare and Toast the Cornbread

Preheat your oven to 350°F. Cut the prepared cornbread into ½-inch cubes and spread them evenly on two rimmed baking sheets. Bake for about 15 minutes until the cubes become dry and golden. This toasting step ensures your stuffing has the perfect texture – not soggy!

Step 2: Sauté the Aromatics

While the cornbread is toasting, heat olive oil and butter in a 3-quart sauce pot over medium heat. Add the chopped onion, sliced celery, salt, and pepper. Sauté for about 5 minutes until the vegetables become slightly tender and translucent. The vegetables should soften but still maintain some structure.

Step 3: Combine All Ingredients

Pour 2¼ cups of broth into the pot with the sautéed vegetables, then add the chopped apples and stir to combine. Remove the pot from heat and gently fold in the toasted cornbread cubes, ensuring they’re evenly moistened. If the mixture seems too dry, gradually add more broth until you reach your desired consistency.

Step 4: Bake to Golden Perfection

Spray a large baking dish with cooking spray, then transfer the stuffing mixture into it, spreading it evenly. Bake at 350°F for 20-25 minutes until the top develops a beautiful golden crust while the interior remains moist and flavorful.

Pro Tips for Making the Recipe

Cornbread Texture: For the best texture, prepare your cornbread 1-2 days ahead and let it dry out slightly before cutting into cubes.
Apple Selection: Choose firm, tart-sweet apples like Honeycrisp, Braeburn, or Pink Lady that will hold their shape during baking while providing the perfect flavor contrast.
Moisture Control: The key to perfect stuffing is getting the moisture level right. Start with less broth than you think you need – you can always add more, but you can’t take it away once added.
Don’t Overmix: When folding in the cornbread, use a gentle touch to preserve some of those lovely cornbread chunks that give the stuffing its character.

How to Serve

This Cornbread Stuffing with Apples pairs wonderfully with various main dishes and complementary sides:

Perfect Pairings:

Serve alongside roasted turkey or chicken for a classic holiday meal
Pairs beautifully with glazed ham for a sweet-savory combination
Works surprisingly well with pork chops or tenderloin for a weeknight dinner

Complementary Sides:

Green bean casserole or roasted Brussels sprouts provide a nice vegetable contrast
Cranberry sauce adds a tart element that balances the sweetness of the apples
Gravy drizzled over the top takes this stuffing to the next level of comfort food bliss

Make Ahead and Storage

Make Ahead Options

You can toast the cornbread cubes up to 3 days in advance and store them in an airtight container. The vegetable mixture can be prepared a day ahead and refrigerated. Combine everything just before baking for the freshest results.

Storing Leftovers

Store cooled leftover stuffing in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making day-after stuffing sometimes even better than fresh!

Freezing

This stuffing freezes beautifully for up to 2 months. Portion it into freezer-safe containers, cool completely before freezing, and thaw overnight in the refrigerator when ready to use.

Reheating

For best results, reheat covered in a 325°F oven for about 20 minutes until warmed through. Add a splash of broth if it seems dry. For quicker reheating, microwave individual portions with a damp paper towel over the top to maintain moisture.

FAQs

What type of apples work best in this stuffing?
Firm, sweet-tart apples like Honeycrisp, Braeburn, or Granny Smith work wonderfully in this recipe. They maintain their structure during baking while providing a perfect flavor contrast to the savory elements. Avoid softer varieties like McIntosh that might break down too much during cooking.

Can I make this stuffing a day ahead?
Absolutely! You can prepare the entire stuffing mixture, place it in your baking dish, cover and refrigerate overnight. When ready to serve, allow it to come to room temperature for about 30 minutes, then bake as directed, perhaps adding 5-10 minutes to the baking time since you’re starting with chilled stuffing.

Is this stuffing suitable for cooking inside a turkey?
While this recipe is designed as a side dish stuffing (technically a “dressing”), you can use it to stuff a turkey. If doing so, make sure the stuffing reaches 165°F for food safety, and you’ll likely need to reduce the amount of broth used since it will absorb juices from the turkey during roasting.

How can I make this recipe vegetarian/vegan?
Simply substitute vegetable broth for chicken broth to make it vegetarian. For a vegan version, also use plant-based butter instead of regular butter. The cornbread would need to be vegan as well – there are many good vegan cornbread recipes available that would work perfectly here.

Final Thoughts

This Cornbread Stuffing with Apples brings together the comfort of traditional stuffing with a delightful twist that will brighten any meal. The sweet-savory combination is irresistible, and the straightforward preparation makes it accessible even for newer cooks. Whether for a holiday gathering or a cozy Sunday dinner, this stuffing is sure to become a requested favorite. Give it a try—I’m confident it will earn a permanent spot in your recipe collection!

Cornbread Stuffing with Apples Recipe