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

Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary test

2 hrs 50 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Prepare Wholesome Cornbread.

  • 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 degrees F, stirring occasionally, until crisp but not browned, 25 to 30 minutes. Let cool.

  • 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 1/2 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.

  • Preheat oven to 350 degrees F, Coat a 3-quart baking dish with cooking spray.

  • Add the toasted cornbread to the apple mixture and toss to mix. Drizzle cider (or juice) and the remaining 1/2 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 Facts

176 calories; protein 4.6g; carbohydrates 30.6g; dietary fiber 3.3g; sugars 12.1g; fat 4.9g; saturated fat 0.6g; cholesterol 16.5mg; vitamin a iu 85.2IU; vitamin c 2.9mg; folate 7.9mcg; calcium 68.1mg; iron 0.6mg; magnesium 8.8mg; potassium 192.1mg; sodium 337.3mg; thiamin 0.1mg.

1 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 fat