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Savory Cornbread Stuffing-Stuffed Baked Apples

This turned out way better than imagined. It really relies on the existing flavors of the ingredients, which is lovely, because I really do hate measuring out 7 different spices for some of my rice dishes...

Source: 12 Tomatoes | Serves: 6-8 | Time: 1 hr

Savory Cornbread Stuffing-Stuffed Baked Apples

Changes: used cornbread stuffing mix; replaced ground sausage with diced Beyond Meat breakfast sausages; used vegan butter


1 (6 oz.) box cornbrea

d stuffing mix

6-8 assorted #apples

1 3/4 cups vegetable broth, divided (homemade to reduce sodium)

1/2 pound Beyond Meat breakfast sausage

1/2 cup dried cranberries

1/2 cup onion, finely chopped

2 stalks celery, finely chopped

2 tbsp vegan butter

S&P, to taste (I did about 1/2 tsp salt and 15 cracks of the pepper mill)


In a large pan or skillet over medium-high heat, melt vegan butter and sauté onion and celery until softened (6-8 minutes).

Add sausage and cook, breaking sausage up as you go, until cooked through (4-5 min). Season with salt and pepper.

Transfer sausage mixture to a large bowl, then add in stuffing mix and dried cranberries.

Pour in 1 1/4 cups broth and stir until everything is combined and just moistened.

Preheat oven to 350º F.

To prepare the apples, cut off the tops of each one, then take a tablespoon or melon baller and scoop out the core, making sure to leave at least 1/4-inch around the bottom and sides.

Spoon sausage stuffing mixture into cored apples, then transfer to a large baking dish.

Pour remaining 1/4 cup chicken broth over the apples, then remaining 1/4 cup into the bottom of baking dish.

Place dish in oven and bake for 30-35 minutes, or until stuffing has browned and apples are tender.

Remove from oven and serve hot.

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