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

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary

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.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 3 stars
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 ( 140 mg per serving). But the cookbook recipe lacked oven temperatures so I logged on here to see if the recipe was here and had them. I was shocked to discover the sodium was 3x what the cookbook listed! Am I expecting too much that a cookbook by a company that promotes healthy eating would have accurate nutritional information? For a guy who love stuffing at Thanksgiving it's the difference between have 1 c. or 1-1/4 c. and having only 1/3 c. Pros: Easy to make Tasty Cons: Recipe in cookbook lacks oven temps and the nutritional information is way off! Read More