ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sausage-Apple Cornbread Dressing

Total time 4 hrs, 30 mins
Yield Makes 12 to 16 servings

Ingredients

  • 1 (16-oz.) package ground pork sausage
  • 2 Granny Smith apples, peeled and diced
  • 5 cups crumbled cornbread
  • 1 (14-oz.) package herb stuffing
  • 2 (10 3/4-oz.) cans cream of chicken soup
  • 2 (14-oz.) cans chicken broth
  • 1 large sweet onion, diced
  • 1 cup diced celery
  • 4 large eggs, lightly beaten
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, cut up

How to Make It

  1. Cook sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Combine sausage and next 10 ingredients in a large bowl.

  2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.

  3. Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package directions, yields 5 cups crumbs.