Name: Sausage and Apple Cornbread Stuffing
Prep time: 10 s
Cook time: 40 s
Total time: 50 s
Yield: 12
Cuisine: americano
Ingredients: 2 tablespoons butter; 8 ounces mild Italian sausagecasings removed; 1 cup chopped onion; 1 cup coredcoarsely chopped apple; 2 tablespoons chopped fresh sage; ¾ cup warm water; 1 tablespoon Maggi® Granulated Chicken Flavor Bouillon; 1 large egg; 6 cups cubed (1-inch) purchased or homemade cornbread (about 1 pound)

Ingredients

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2 tablespoons butter
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8 ounces mild Italian sausage, casings removed
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1 cup chopped onion
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1 cup cored, coarsely chopped apple
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2 tablespoons chopped fresh sage
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¾ cup warm water
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1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
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1 large egg
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6 cups cubed (1-inch) purchased or homemade cornbread (about 1 pound)

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Melt butter in a large skillet over medium heat. Add sausage and onion; cook, stirring to break up sausage, for 5 to 6 minutes or until sausage is no longer pink. Add apple and sage; cook, stirring occasionally, for 4 minutes or until apples begin to soften. Remove from heat.

Step 2

Whisk water and bouillon in small bowl until bouillon is dissolved. Add egg; whisk until egg is distributed. Add cornbread cubes to skillet. Pour egg mixture into skillet; stir carefully to moisten ingredients. Spoon into greased 8-inch-square baking dish.