Apple Sage Cornbread Stuffing

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Seasonal favorites such as crisp apple and sage come together in this gluten free cornbread stuffing recipe.

Stuffing is one of those classic thanksgiving dishes other than maybe turkey, gravy, and cranberry sauce, so of course a good stuffing recipe is necessary. You want it to be soft but not mushy and flavorful but not so flavorful that it overpowers the turkey. It's honestly taken me years to put together a good stuffing recipe because it has always been an afterthought for me. Until about two years ago that is.

About two years ago, I figured out the perfect gluten free cornbread recipe and thought, why not make it into a stuffing? Especially since it is really hard to find a good stuffing recipe that is also gluten free. This cornbread crumbles up perfectly for stuffing and has just the right balance of savory and sweet.

Honestly, I haven't been able to go back to eating stuffing made with bread since. Bread is so much more plain. Not to mention this is perfect if anyone in your family can't have gluten.

This apple sage cornbread stuffing has that amazing brown sugar/buttery flavor amidst fresh herbs such as sage, thyme, and rosemary. Sage has this slightly crisp, mildly minty flavor that pairs perfectly with a juicy apple. Rosemary and thyme are just very seasonal to me. They make me think of Sunday pot roasts and roasted turkey. In a stuffing, they are super warm and fragrant.

But don't worry, we aren't going to take away from the star of the show here which is the turkey. But if you do make this recipe for thanksgiving, don't be surprised if there are not leftovers!

What You Will Need

1 medium yellow onion diced

2 stalks celery chopped

1 large apple (gala, fuji, or honeycrisp are good choices)

1 cup chicken bone broth

1 batch cornbread (click here for recipe)

1 bunch sage (fresh is best)

½ tbsp thyme

½ tbsp rosemary

½ tbsp marjoram

How To Make Apple Sage Cornbread Stuffing

Preheat oven to 350°F.

While the oven is warming up, sauté the celery and onion over medium heat until the onion is translucent.

Next, cut the cornbread into 1 inch cubes.

Drizzle the chicken bone broth over top of the cornbread and toss the cornbread together with the onion, celery, apple, and spices.

Bake for 20 minutes.

Remove the stuffing from the oven and dish out a heaping spoonful alongside a roasted thanksgiving turkey. Happy holidays!

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