Easy Cornbread-Sausage Stuffed Apples

Just made this recipe  --  more or less, with substitutions based on ingredients on hand, using Cortland apples, Pepperidge Farm cornbread stuffing mix, and (precooked) chicken andouille sausage.  Also omitted the vinegar in the baking dish, preferring to use the leftover lemon water further diluted.  We thought the flavors were delicious.  Sweet, but just from the apples; savory, but not with any one seasoning predominating; soft and moist inside, drier and almost toasted on top.  Using Cortlands I was concerned they would collapse or be mushy inside, but it wasn't a problem.  The saltiness is the only downside.  I agree with the reviewer who found the recipe salty due to the stuffing mix, but unless you can find a lower-sodium mix, that's the price you pay for convenience.

This was the first recipe flop we've had in a long time. The prepackaged stuffing made the dish incredibly salty, and the "Stove Top" flavor overwhelmed everything. Perhaps cutting the stuffing in half might have helped, but we really didn't like this enough to try making it again.

I made just the stuffing last night for a dinner party and it was a huge hit. I made a few subsitutions. Instead of ground pork, I used sweet apple chicken sausage that I sliced and then quartered, and instead of the apple pulp, I used chopped apples that I sauteed with the sausage to mix in with the stuffing. Everyone loved it, and there were no leftovers. This will become my new stuffing recipie.