Skillet Cornbread Dressing (w/ Apple)
Studded with golden cornbread cubes, sweet apple, and tender vegetables, this skillet cornbread dressing comes together easily in one pan and is the perfect side for a holiday table or a simple roast chicken dinner.
Cornbread Dressing, But Make it Simple in One-Pan
What’s your favorite holiday side? Mine, I’ll admit, is stuffing. Or dressing. What do you call it? Whether you go with stuffing or dressing, I’m just a carb girl at heart, and there’s something about the hearty fall flavors combined with tender chunks of bread that just does it for me.
Now, I’m not talking about the soggy, mushy stuffing that comes out of the inside of a turkey. Nor am I talking about the stale-tasting stuff that comes out of a yellow box. No, I’m talking about tender, golden cornbread, mixed together with savory veggies, a handful of sweet apple, and a smattering of fresh sage. Simple and delicious, there’re really no better side dish if you ask me.
Cook it altogether in a pan, then pop in in the oven to crisp up, and you have yourself one winner of a holiday side, though I love serving this with simple roast chicken as well. This version combines tender cubes of cornbread (I love using my honey cornbread for this recipe) with traditional stuffing ingredients, making for a homestyle dressing that can’t be beat.
To make this stuffing super easy, I like to prepare the cornbread a few weeks ahead of time and stick it in the freezer. Then, when it’s time to make the stuffing all that’s required is some chopping, stirring, and a quick go in the oven. Of course, to make prep even easier, you can use boxed cornbread mix, or buy prepared cornbread at the store ahead.
Feel free to add your own special touch to this stuffing as well.. Dried cherries, chopped pecans, or cooked sausage would all make lovely additions. And don’t just save this one for Thanksgiving. It makes the perfect side for 5-Ingredient Lemony Roast Chicken or even alongside a store-bought rotisserie chicken.
For the Love of Stuffing
If you can’t get enough of cornbread dressing, try my cornbread stuffing casserole. Yum!
Skillet Cornbread Dressing (w/ Apple)
Ingredients
- ¼ cup olive oil, plus more for drizzling
- 1 small yellow onion, small diced
- 4 celery stalks, diced
- 2 small apples, diced
- 2 cloves garlic, minced or finely grated
- 2 tablespoons finely chopped fresh sage
- ½ teaspoon kosher salt, divided
- 4 cups cubed cornbread
- 8 oz chicken or vegetable stock
- 2 tablespoons butter
Equipment
Instructions
- Heat the oven to 375F.
- Heat a large, ovenproof skillet over medium heat. Add ¼ cup olive oil, onion, celery, apples, garlic and sage. Sprinkle with ¼ teaspoon salt, stirring to combine. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Add the chopped cornbread, sprinkle with ¼ teaspoon salt, and stir to combine. Add the stock, stirring to allow the cornbread to absorb the liquid. Start with 8-oz of stock, then add more until the cornbread has absorbed the liquid and there's a little extra left in the pan. Dot the top with butter.
- Place the pan in the oven and cook, uncovered, until the liquid is absorbed and the stuffing is slightly browned, about 15-20 minutes.
Notes
- I like to use my skillet honey cornbread for this one, but feel free to buy prepared cornbread or make a box mix ahead.
- Feel free to add any other “extras” to make this stuffing your own. Dried cherries, chopped pecans, or cooked sausage would all make excellent additions.
If using sausage, how much do you use??
if using sausage how much do you use?
Hi Gail, 1/2 to 1 pound bulk sausage, cooked, would be a great addition to this recipe!