Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Cornbread, Apple, and Sausage Stuffing 3.3 (64) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 3, 2022 Print Rate It Share Share Tweet Pin Email Yield: 1 stuffing - 15-pound turkey This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger's. Pair with his Brined and Roasted Turkey. Ingredients Cornbread, cut into 1-inch cubes 1 pound sweet Italian sausage 1 cup (2 sticks) unsalted butter 4 medium red onions, finely chopped 8 celery stalks, finely chopped 4 Granny Smith apples, peeled, cored, and chopped 1 cup dried cranberries 1 ½ cups half-and-half ½ cup chopped fresh sage Directions Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside. In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside. Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days. Rate it Print