What's a roasted turkey meal without stuffing? With the holidays fast approaching I wanted to do a classic cornbread stuffing recipe but with the tart and sweetness of apples. I had leftover corn muffins from a few days ago so I used those in my recipe, but you could always just purchase cornbread and use that instead. This stuffing recipe is cooked on the stove-top and can be served right away. If you like your stuffing to be a bit less moist then you could always bake it in the oven at 375 F for about 20-30 minutes.

Serves 4


  • 2 tbsp olive oil
  • small onion, chopped finely
  • 2 green onions, chopped
  • 2 stalks celery, diced
  • half a red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 golden delicious apples, peeled, cored and diced
  • 2 cups coarsely crumbled corn muffins (should be dry) - I used 4 muffins
  • 1 cup chicken stock
  • coarse salt and freshly cracked black pepper
  • 1 tsp Old Bay Seasoning blend
  • 1/2 cup dried cranberries (optional)

Heat and oil a large non-stick skillet. Add in the chopped onions, green onions, celery, red bell pepper, minced garlic and the golden delicious apples. Saute for a good 5 minutes. Make sure to season the mixture with salt and pepper.

Turn the heat to low, then crumble in the corn muffins and stir to cook for about 1 minute. Note: make sure the cornbread is dried out when you add it in. Pour in the chicken stock and add in the old bay seasoning blend. You can add the dried cranberries at this point as well. Quickly stir so all of the mixture gets a chance to absorb the liquid. Gently cook for another minute then turn the heat off. It is ready to serve.

Cook's note: As mentioned above, if you would like to cook it further butter a baking dish, pour in the stuffing then bake it at 375 F for around 20 minutes or until lightly golden brown.

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