Cornbread Stuffing

Pair with Frediani Valdiguié

"This is an adaption of a recipe that my mom found in the San Francisco Chronicle in the 1980’s. My husband and I have altered it over the years and perfected it in the last decade. The original recipe’s ingredients were a bit different when I prepared it with my mom in the 80’s, but the Jiffy cornbread remains the same. This recipe stands out as a favorite of ours and even though my mom is gone, her recipe remains a permanent fixture in our holiday gatherings. Our latest tradition is to prepare the cornbread a day or two in advance and of course, savor a couple of slices when hot. This dish is made every holiday as an accompaniment to a brined roasted turkey, pan-seared chicken, or grilled pork tenderloin. The sweetness of the slightly homemade cornbread, dried apricots and apples from the sausage make it a perfect pairing for us." -Paulette MacLaren, Direct-to-Consumer & Wine Club Sales

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Yield: 8


  • 1 ½ pounds chicken apple sausage, casings removed, diced
  • 3 cups chopped onions
  • ½ tablespoon butter
  • 2 ½ cups chopped celery
  • 9 cups cubed and crumbled cornbread (prepare at least 3 Jiffy boxes according to package directions 1 day before)
  • 2 ½ cups seasoned breadcrumbs
  • 3 cups chopped dried apricots
  • 3 eggs, slightly beaten
  • 1 ½ tablespoons chopped fresh sage
  • 1 ½ sticks butter, melted
  • 1 cup chicken broth or stock
  • Salt and pepper to taste


In a large skillet, sauté sausage until slightly crisped at the edges. Transfer to a large bowl. To the same pan, add ½ tablespoon of butter and the chopped onions and sauté for 5 minutes or until translucent and slightly caramelized.

To the bowl with cooked sausage, add sautéed onions, raw celery, chopped apricots, bread crumbs, cornbread, and beaten eggs. Add sage, salt, pepper, and melted butter and mix well. Fold in enough chicken broth to moisten the mixture without turning it soggy. Place the stuffing mixture in a greased 13×9-inch pan and bake at 350° F for 45 minutes.

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