Apple & Sage Cornbread Stuffing with Meatless Veggie Sausage Crumbles

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Apple & Sage Cornbread Stuffing with Meatless Veggie Sausage Crumbles

This recipe is inspired by a traditional Southern cornbread dressing. Southerners often repurpose their day-old cornbread by adding sausage, onions and spices to make a tasty stuffing to accompany a holiday meal. Amy’s makes a delicious meatless veggie sausage that can be spiced and crumbled to emulate that signature holiday stuffing flavor.


Serves 4-6 Intermediate


  • Preheat oven to 350℉ and lightly grease a 9”x13” baking dish.
  • Place cornbread (broken into chunks) into a large bowl. Set aside.
  • Heat Amy’s Meatless Veggie Sausages in a lightly oiled skillet. Break up sausages with a wooden spoon and continue to cook over medium-high heat until evenly browned.  
  • Remove from skillet and add to cornbread. 
  • Using the same skillet, melt butter and cook celery and onion over medium heat until golden brown. Add sage, thyme, salt and pepper. Gently fold into cornbread mixture. 
  • Add parsley and apples to cornbread mixture. Mix gently.
  • Evenly distribute enough broth over cornbread mixture to moisten thoroughly. Spoon mixture into the prepared baking dish. 
  • Bake until top is toasted and golden brown, about 35-40 minutes.

Pro tip

Feel free to use your own favorite cornbread recipe. To make it easier on yourself on the day of the big feast, prepare this dish a day in advance and store in the refrigerator until ready to bake. If you’d like to use Amy’s California Burger instead, you can crumble two patties, add ½ tsp of allspice and ½ tsp of nutmeg.