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Cornbread Apple Stuffing

Hearty cornbread stuffed with savory vegetables, sausage, and sweet apples--perfect with your Thanksgiving bird or a roast duck or chicken.


  • 1 1/2 tablespoons vegetable oil
  • 12 ounces mild pork sausage
  • 1 cup diced onions
  • 1 cup diced celery
  • 1/2 large red bell pepper, diced
  • 2 medium (about 1-1/2 pounds total) Granny Smith apples, peeled, cored, and diced
  • 1 1/2 ounces Glace de Volaille Gold® (or Glace de Poulet Gold®) dissolved in 4 cups water
  • 5 cups crumbled or cubed cornbread
  • 1 teaspoon dried Herbes de Provence
  • 1 tablespoon chopped fresh parsley,
  • Salt and ground black pepper
  • Unsalted butter for coating casserole dish


  1. Preheat the oven to 350 degrees. Heat the oil in a sauté pan over medium heat; add the sausage and brown it, breaking it into small pieces while cooking, about 5 minutes.
  2. Add the vegetables and cook, stirring, until they soften, 2-3 minutes. Add the apples and 2 cups of the diluted Glace de Volaille Gold® and simmer until the apples are crisp-tender, 2-3 minutes.
  3. Fold in the cornbread, Herbes of Provence, and parsley.  The mixture should be quite wet; add some more stock if necessary, then reserve the remaining stock for another use. Season the stuffing to taste with salt and pepper and transfer it to a buttered casserole dish.  Bake 30-45 minutes, until the top is lightly browned.
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Classic French Stocks and Sauces