Best 6 Apple Sausage Cornbread Stuffing Cups Recipes

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Apple sausage cornbread stuffing cups are a must-try dish that combines sweet, savory, and crunchy textures. Made with a mixture of cornbread, sausage, apples, and a variety of spices, these individual servings are perfect for a hearty breakfast, lunch, or dinner. Whether you're cooking for a special occasion or simply looking for a comforting meal, these stuffing cups are sure to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE, SAUSAGE & CORNBREAD STUFFING CUPS



Apple, Sausage & Cornbread Stuffing Cups image

Baked in muffin cups, these individually sized cornbread cups make a perfect autumn side dish.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 45m

Yield 12

Number Of Ingredients 9

Crisco® Original No-Stick Cooking Spray
3 cups cornbread stuffing mix
1 cup chopped Granny Smith apple
¼ cup Crisco® Pure Canola Oil
1 cup chopped onion
½ cup chopped celery
1 pound bulk pork sausage with sage
1 cup chicken broth
1 egg, lightly beaten

Steps:

  • Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
  • Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
  • Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 29 g, Cholesterol 37.8 mg, Fat 14.3 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 3.5 g, Sodium 1083.9 mg, Sugar 2.9 g

CORNBREAD, APPLE, AND SAUSAGE STUFFING



Cornbread, Apple, and Sausage Stuffing image

This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger. Pair with his Brined and Roasted Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes enough stuffing for a 12- to 15-pound turkey

Number Of Ingredients 9

Cornbread, cut into 1-inch cubes
1 pound sweet Italian sausage
1 cup (2 sticks) unsalted butter
4 medium red onions, finely chopped
8 celery stalks, finely chopped
4 Granny Smith apples, peeled, cored, and chopped
1 cup dried cranberries
1 1/2 cups half-and-half
1/2 cup chopped fresh sage

Steps:

  • Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
  • In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
  • Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES



Cornbread Stuffing With Sausage and Apples image

This is the Thanksgiving stuffing that most of my family prefers. I got it from Food TV. It's a recipe from Cock N' Bull Restaurant, Peddler's Village, Lahaska, Pennsylvania. The first time I made it, my kid's asked.." you're putting apples in the stuffing?..Yuck" But they gobbled it down.. they never used to even like stuffing at all before this one. Then every year since then, they beg for "the stuffing with the apples in it" This year, I'm making two kinds of stuffing. Bev has a near duplicate of my Grandmas stuffing, #44692 which I love so much. So I'm making both this year. I'm posting this so it is easy for me to find closer to Bird Day! It's moist and tasty. I usually make it in my slow cooker, but it's meant for stuffing a bird.

Provided by BETHANY T.

Categories     < 60 Mins

Time 35m

Yield 2 chickens, 8 serving(s)

Number Of Ingredients 16

1/2 lb bulk pork sausage (I use sage sausage)
1 cup small diced onion
1 cup small diced celery
2 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3 cups crumbled cornbread
3 cups cubed stale bread
1 cup chicken stock
2 large peeled cored diced apples
2 tablespoons chopped parsley
1 tablespoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped red bell pepper

Steps:

  • Sauté sausage until browned.
  • Remove from pan and place in a large mixing bowl.
  • Sauté onions and celery in butter.
  • Add sage, rosemary and thyme.
  • When mixture is softened, about 3 minutes, put into bowl with sausage.
  • Add the remaining ingredients to the mixing bowl.
  • If mixture is too dry, add more stock.
  • Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.

CORNBREAD STUFFING WITH APPLES AND SAUSAGE



Cornbread Stuffing with Apples and Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 medium onions, chopped
2 stalks celery, chopped
Salt and freshly ground black pepper
1 Granny Smith apple, peeled and chopped coarsely
1 teaspoon freshly minced thyme leaves
1 teaspoon freshly chopped sage leaves
1/2 cup bourbon
1 1/4 pounds cubed and dried cornbread stuffing, store-bought
1/4 cup chopped fresh parsley leaves
2 cups turkey or low-sodium chicken stock
2 eggs, beaten
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil over medium-high heat in 12-inch skillet.
  • Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
  • In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

SAUSAGE & APPLE CORNBREAD BAKE



Sausage & Apple Cornbread Bake image

I make a corn bread-style bake with sausage, maple syrup and apples when we want a hearty breakfast. It's sweet, savory and easy to make. -Stevie Wilson, Fremont, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 6

1 pound bulk pork sausage
4 medium tart apples, peeled and sliced (about 4 cups)
1 package (8-1/2 ounces) cornbread/muffin mix
1/3 cup 2% milk
1 large egg
Maple syrup

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 8-in. square baking dish. Top with apples., In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, until edges are golden brown and a toothpick inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.

Nutrition Facts : Calories 618 calories, Fat 34g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 1209mg sodium, Carbohydrate 61g carbohydrate (27g sugars, Fiber 6g fiber), Protein 19g protein.

APPLE, SAUSAGE & CORNBREAD STUFFING CUPS



Apple, Sausage & Cornbread Stuffing Cups image

Baked in muffin cups, these individually sized cornbread cups make a perfect autumn side dish.

Provided by Crisco

Categories     Crisco®

Time 45m

Yield 12

Number Of Ingredients 9

Crisco® Original No-Stick Cooking Spray
3 cups cornbread stuffing mix
1 cup chopped Granny Smith apple
¼ cup Crisco® Pure Canola Oil
1 cup chopped onion
½ cup chopped celery
1 pound bulk pork sausage with sage
1 cup chicken broth
1 egg, lightly beaten

Steps:

  • Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
  • Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
  • Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 29 g, Cholesterol 37.8 mg, Fat 14.3 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 3.5 g, Sodium 1083.9 mg, Sugar 2.9 g

Tips:

  • For a more flavorful stuffing, use a variety of sausages, such as Italian sausage, chorizo, or breakfast sausage.
  • To add some sweetness to the stuffing, use a combination of cornbread and sweet cornbread.
  • If you don't have individual muffin cups, you can bake the stuffing in a 9x13 inch baking dish.
  • To make the stuffing ahead of time, prepare it according to the recipe and then store it in the refrigerator for up to 2 days. When you're ready to bake it, simply remove it from the refrigerator and let it come to room temperature for 30 minutes before baking.
  • Serve the stuffing with your favorite holiday dishes, such as turkey, ham, or roast chicken.

Conclusion:

Apple sausage cornbread stuffing cups are a delicious and easy-to-make side dish that is perfect for any holiday meal. With a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a new stuffing recipe, give these apple sausage cornbread stuffing cups a try.

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