Caroline's Favorite Stuffing
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 12-14
  • 16 Tablespoons butter - (2 sticks)
  • 2 Large Yellow Onions - peeled and diced small
  • 2 Green Apples - cored and chopped into 1 inch cubes
  • 2 Honey Crisp Apples - cored and chopped into 1 inch cubes
  • 1 1lb of Jimmy Dean Sage Sausage
  • 3 cups of wheat bread - cut into ½-1 inch cubes
  • 3 cups of French bread - cut into ½-1 inch cubes
  • 3 cups of Honey Corn Bread - cut into ½-1 inch cubes
  • 2 teaspoons of Herbs de Provence
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon of salt
  • ½ teaspoon black pepper
  • 1 Cup of chicken broth
  • ½ cup of chopped italian parsley for serving
  1. Make one box of Krusteze Honey Corn Bread the day before and let it cool.
  2. Cut up the corn bread, wheat bread and French bread the night before you plan to make the stuffing and leave it in a bowl uncovered. (You can also do this in the morning if you will be making it at night.)
  3. Chop up onions and apples as indicated above and put in separate bowls.
  4. Melt 8 Tablespoons (1 stick) of butter in a large skillet over medium heat.
  5. Add onions to skillet and stir. Put cover on and cook for 15-20 minutes. Stirring every few minutes. Do not brown onions, just cook them until they are translucent, and butter is absorbed. Transfer the onions back to their bowl.
  6. Melt the second 8 Tablespoons of butter into the same skillet. Place apples in skillet and cook for approximately 5 minutes. Do not over cook apples. They will become mushy. Transfer apples back to their bowl.
  7. Put the Jimmy Dean Sage sausage into skillet and cook over medium heat. Mashing and stirring with a potato masher makes it easy to cook the sausage into small crumbles - which is what you want. Once the sausage is cooked turn off the heat.
  8. Put the cooked onions and butter, the cooked apples and butter and the cooked sausage into a large serving dish that is oven safe. Toss them together until they are well combined.
  9. Now put the French bread cubes, the whole wheat bread cubes and the corn bread cubes into the large dish with the onions, apples and sausage. Sprinkle with 1 teaspoon of kosher salt, 2 teaspoons of dried rubbed sage and 2 teaspoons of herbs de provence.
  10. Combine all ingredients by tossing gently - you want some of the corn bread to stay in chunks. Don't worry if it starts to crumble. That's supposed to happen.
  11. Slowly drizzle 1 cup of chicken or turkey broth over the stuffing, making sure to get a little over all evenly. It should not be very wet. The broth will provide moisture so that when you put it in the oven it will steam just a bit.
  12. Cover with oven safe dish with all the stuffing with tin foil and place in 350 degree oven for 30 minutes.
Recipe by Managed By Mom at