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.
Equipment
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
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.
Nutrition
Serving: 1 (of 8) | Calories: 411kcal | Carbohydrates: 73g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 75mg | Sodium: 777mg | Potassium: 299mg | Fiber: 4g | Sugar: 24g | Vitamin A: 398IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 2mg
