Cornbread, Apple And Sage Stuffing

Name: Cornbread, Apple And Sage Stuffing
Ingredients: 2 Tablespoons Butter; 3/4 cups Onion, Diced; 3/4 cups Celery, Diced; 3 whole Sage Leaves, Sliced Thin; 1 cup Peeled, Cored And Diced Apple; 1/2 teaspoons Thyme, Dried; 1/2 teaspoons Salt; 1 teaspoon Black Pepper; 4 cups Cornbread Stuffing Mix (I Used Glutino Gluten Free Cornbread Stuffing); 1 whole Egg, Beaten; 2 cups Vegetable Broth; 1/4 cups Dried Cranberries

12 ingredients

5 steps

Ingredients

2 Tablespoons Butter
3/4 cups Onion, Diced
3/4 cups Celery, Diced
3 whole Sage Leaves, Sliced Thin
1 cup Peeled, Cored And Diced Apple
1/2 teaspoons Thyme, Dried
1/2 teaspoons Salt
1 teaspoon Black Pepper
4 cups Cornbread Stuffing Mix (I Used Glutino Gluten Free Cornbread Stuffing)
1 whole Egg, Beaten
2 cups Vegetable Broth
1/4 cups Dried Cranberries

Directions

1

Preheat oven to 350 F. Spray a 9x13 baking dish with cooking spray.
2

In a large skillet over medium heat add butter, onions, celery and sage. Cook until softened and fragrant, about 5 minutes. Add the apples and seasonings and saute until softened, about 5 minutes.
3

Add apple mixture into a large bowl with the stuffing bread chunks. Add egg, vegetable broth and cranberries; mix until combined. Gently press the mixture into a greased 9x13 baking dish.
4

Cover the dish of stuffing with foil and bake for 25 minutes. Take the foil off and bake for 15 more minutes.
5

To make vegan, omit the egg and add a pinch more vegetable broth if mixture seems dry.