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Recipe Summary test

prep:
35 mins
cook:
1 hr 15 mins
total:
1 hr 50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a large skillet, melt 3 tbsp. butter over medium-high. Add the onions and celery; season with salt and pepper and cook, stirring often, until softened, about 10 minutes. Transfer to a large bowl. Reserve the skillet.

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  • On a foil-lined baking sheet, arrange cornbread in a single layer and bake until browned in spots, about 15 minutes; let cool.

  • In the reserved skillet, heat the remaining 1 tbsp. butter. Add the sausage and cook, crumbling with a wooden spoon, until browned, about 5 minutes. Transfer to the bowl with the vegetables. Add the cornbread, cherries, chestnuts, apple and herbs; season. Drizzle with 1 cup stock and toss, adding more stock by the tablespoon if needed to just moisten the cornbread; season.

  • Transfer the stuffing to a 3-quart baking dish. Cover and bake 30 minutes. Uncover and continue baking until browned on top, about 15 minutes more.

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