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Cook's Country Cherry Apple Cornbread Dressing

Serves 8 to 10

Cook's Country Cherry Apple Cornbread Dressing

Ingredients

2 (18-ounce) packages store-bought cornbread, cut into 3/4-inch cubes (about 12 cups, including crumbs)
2 cups dried cherries
4 cups low-sodium chicken broth
12 ounces bulk breakfast sausage
2 small onions, chopped fine
3 celery ribs, chopped fine
1 garlic clove, minced
1 tablespoon minced fresh sage
1 teaspoon minced fresh thyme
1 teaspoon salt
1 teaspoon pepper
2 tablespoons unsalted butter
2 Granny Smith apples, peeled and grated
1 large egg, beaten

Cooking Instructions


If using homemade cornbread, you will need an 11-inch by 8-inch pan of cornbread. Serves 8 to 10

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees F. Bake cornbread on 2 baking sheets until dried and crisp, 50 to 60 minutes. Cool completely, then transfer to large bowl.

2. Increase oven temperature to 400 degrees. Mix cherries and 1/2 cup broth in small bowl. Set aside.

3. Brown sausage in Dutch oven over medium-high heat, breaking up clumps, 5 to 7 minutes. Using slotted spoon, transfer sausage to plate. Add onions and celery to pot and cook until softened, 6 to 8 minutes. Stir in garlic, sage, thyme, salt, and pepper and cook until fragrant, about 1 minute. Transfer to bowl with cornbread. Melt butter in now-empty pot. Add apples and cook until just tender, about 6 minutes. Transfer to bowl with cornbread. Add cherry mixture to cornbread along with remaining 3-1/2 cups broth, egg, and cooked sausage.

4. Transfer mixture to 3-quart baking dish and bake until top is golden brown and crisp, about 25 minutes. Serve.

Equipment List

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