Savory Sausage, Apple & Cornbread Stuffing with Rosemary Olive Oil
Golden cornbread, savory Italian sausage, tender apples, and fragrant herbs come together in this comforting Thanksgiving classic. Seven Barrels Rosemary Extra Virgin Olive Oil adds a delicious layer of herbal richness, creating a stuffing that's crispy on top, moist and flavorful inside, and worthy of a place at your holiday table.
Seven Barrels product: Rosemary Extra Virgin Olive Oil
Makes: 10–12 servings
Prep: 25 minutes
Cook: 45–55 minutes
Total: Approximately 1 hour 20 minutes, plus time to dry the cornbread if needed
Ingredients
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8 cups prepared cornbread, cut into ¾-inch cubes and dried
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1 pound mild Italian pork sausage, casings removed
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3 tablespoons Seven Barrels Rosemary Extra Virgin Olive Oil, divided
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3 tablespoons unsalted butter
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1 large yellow onion, finely diced
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3 celery stalks, diced
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2 medium apples, such as Honeycrisp or Granny Smith, peeled, cored, and diced
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3 cloves garlic, minced
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2 tablespoons fresh sage, finely chopped
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1 tablespoon fresh thyme leaves
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¼ cup fresh flat-leaf parsley, chopped
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½ teaspoon kosher salt, plus more to taste
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½ teaspoon freshly ground black pepper
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1¾–2¼ cups low-sodium chicken or turkey broth
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2 large eggs, lightly beaten
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Fresh rosemary and sage leaves, for garnish
Directions
1. Prepare the cornbread. If your cornbread is fresh and moist, spread the cubes on a baking sheet and bake at 300°F for approximately 20–25 minutes, turning occasionally, until dried but not heavily browned. Allow to cool.
2. Preheat the oven. Increase the oven temperature to 375°F. Lightly grease a 9-by-13-inch baking dish with a little Seven Barrels Rosemary EVOO.
3. Brown the sausage. Heat 1 tablespoon of Rosemary EVOO in a large skillet over medium heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook for approximately 7–9 minutes, until browned and cooked through. Transfer to a large mixing bowl.
4. Sauté the vegetables. In the same skillet, add the butter and 1 tablespoon of Rosemary EVOO. Add the diced onion and celery. Cook for approximately 5–6 minutes, stirring occasionally, until softened.
5. Add the apples. Stir in the diced apples and cook for another 3–4 minutes until they begin to soften but still hold their shape.
6. Add the garlic and herbs. Stir in the minced garlic, sage, thyme, parsley, salt, and black pepper. Cook for approximately 1 minute, just until fragrant.
7. Combine the ingredients. Add the vegetable and apple mixture to the cooked sausage. Gently fold in the dried cornbread cubes, distributing the ingredients evenly without breaking the cornbread apart too much.
8. Add the broth. In a separate bowl, whisk together the eggs and 1¾ cups of chicken or turkey broth. Pour gradually over the stuffing mixture, gently folding until the cornbread is evenly moistened. Add up to another ½ cup of broth if needed. The mixture should be moist but not soupy.
9. Transfer to the baking dish. Spoon the stuffing into the prepared baking dish, spreading it evenly without packing it down too firmly. Drizzle the remaining tablespoon of Seven Barrels Rosemary EVOO over the top.
10. Bake covered. Cover the baking dish with aluminum foil and bake for approximately 25–30 minutes.
11. Create the golden crust. Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown, the edges are lightly crisp, and the center reaches 165°F.
12. Rest before serving. Remove from the oven and allow the stuffing to rest for approximately 5–10 minutes.
13. Garnish and serve. Finish with fresh rosemary or sage leaves and serve warm alongside your Thanksgiving turkey, mashed potatoes, and cranberry sauce.
Serving suggestion
This stuffing is particularly delicious with our Herb-Roasted Thanksgiving Turkey with Red Apple Balsamic Cranberry Sauce. The savory rosemary flavor complements the turkey's herbal seasoning, while the apples provide a subtle sweetness that balances the cranberry sauce.
Seven Barrels Tip
For an especially flavorful stuffing, use Seven Barrels Rosemary EVOO in two stages: first to sauté the sausage and vegetables, then as a finishing drizzle before baking.
That final drizzle helps create a beautiful golden crust while adding another layer of aromatic rosemary flavor.
Make-Ahead Tip: Prepare the cornbread cubes and cook the sausage, apples, and vegetables up to one day in advance. Refrigerate the cooked components promptly in separate covered containers. Combine everything with the broth and eggs just before baking.
Food safety note: This recipe is baked separately from the turkey, giving the stuffing a crisp top and making it easier to check that the center reaches the recommended 165°F.
