Cornbread and Sausage Stuffing

Adapted from Picky Palate’s The Best Stuffing Ever

Servings vary, but this makes tons


  • 1 lb. Jimmy Dean Sage Sausage
  • 1 3/4 sticks butter
  • 1 large onion, diced
  • 6 stalks celery, chopped
  • 4 large carrots, chopped
  • 2 apples, peeled and chopped (I used Cortland, for sweetness)
  • 5 tbsp garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tsbp fresh sage, chopped
  • 2 tbsp fresh thyme, chopped
  • 2.5 C chicken broth
  • salt and pepper, to taste


    1. Preheat oven to 350 F.
    2. Brown sausage in a skillet and drain.  Set aside. 
    3. In a large pot, melt butter.  Sauté onion, celery, carrots and apples until soft.  Add garlic and herbs and cook for another minute. 
    4. Add chicken broth and stir.  Let simmer for 10 minutes.
    5. Remove from heat, and add sausage.  Mix well.
    6. Pour stuffing in a very large bowl.  To stuffing, add vegetable and sausage mixture, stirring gently until well-combined.  Season with salt and pepper, as needed. 
    7. Place stuffing into two baking dishes.  Bake for 25 minutes, or until top browns.  Remove from oven and serve.