Cornbread & Apple Stuffing

Cornbread & Apple Stuffing

2 Reviews
From: EatingWell Magazine, Holiday Issue 1996

Redolent of sage and thyme, this cornbread stuffing has chunks of apples and raisins for sweet balance.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Wholesome Cornbread, (recipe follows)
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped (1 cup)
  • 1 large stalk celery, diced ( ½ cup)
  • 2 red apples, such as Cortland, diced
  • ½ cup golden raisins
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage, or 1 teaspoon dried rubbed sage
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 cup reduced-sodium chicken broth, or vegetable broth, divided
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ½ cup apple cider, or apple juice


  • Active

  • Ready In

  1. Prepare Wholesome Cornbread.
  2. When the cornbread has cooled, crumble into rough chunks (you should have about 6 cups). Spread the chunks and crumbs out on a large baking sheet. Toast in the oven at 350°F, stirring occasionally, until crisp but not browned, 25 to 30 minutes. Let cool.
  3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and celery; cook, stirring, until softened, about 5 minutes. Add apples, golden raisins, garlic, sage and thyme; cook, stirring, for 2 minutes. Add ½ cup broth and cook until most of the liquid has evaporated, 5 to 6 minutes. Season with salt and pepper. Transfer to a large bowl.
  4. Preheat oven to 350°F, Coat a 3-quart baking dish with cooking spray.
  5. Add the toasted cornbread to the apple mixture and toss to mix. Drizzle cider (or juice) and the remaining ½ cup broth over the mixture and toss until evenly moistened. Transfer the stuffing to the prepared baking dish and cover with foil. Bake at until heated through, 35 to 45 minutes. For a crisp top, remove the foil for the last 15 minutes.
  • Make Ahead Tip: Prepare through Step 2. Store in an airtight container at room temperature for up to 1 week.

Nutrition information

  • Per serving: 175 calories; 5 g fat(1 g sat); 3 g fiber; 31 g carbohydrates; 5 g protein; 8 mcg folate; 17 mg cholesterol; 12 g sugars; 85 IU vitamin A; 3 mg vitamin C; 68 mg calcium; 1 mg iron; 337 mg sodium; 192 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, ½ fruit, ½ other carbohydrate, ½ fat

Reviews 2

November 28, 2013
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By: EatingWell User
It'll work I found this recipe in the EW Essentials cookbook and was excited to make it, because at 86 mg of sodium per 2/3 c. serving it would work for my Dad's new low-sodium diet (
March 16, 2010
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By: Nicole Barnhouse
I have to say that I do not buy fresh spices and I am not savy with the subtle differences in some spices. I use what I happen to have (ie dried parsley instead of sage). I loved the stuffing when I tasted it, but when I cooked this for Thanksgiving and my mother-in-law loved it, I knew I had found a winning recipe.
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