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Apple Cornbread Dressing


A mixture of French bread and cornbread cubed makes this dressing delicious. Perfect to stuff the bird, or serve with pork chops or chicken.

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Rate this recipe 4.8/5 (4 Votes)


  • 4 cups French bread, cubed and staled
  • 4 cups cornbread, cubed and staled
  • 2 1/2 cups chicken broth
  • 1 cup apple juice
  • 3 eggs, beaten
  • 6 tablespoons unsalted butter
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 2 cups Braeburn or Granny Smith apple, peeled, diced
  • 1 cup golden raisins
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh sage
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper


Servings 10
Preparation time 10mins
Cooking time 60mins


Step 1

Preheat oven to 375°F; coat a 9 x 13" baking dish with nonstick spray.

Mix together the bread cubes, broth, apple juice, and eggs in a bowl.

Saute onion and celery in butter in a nonstick skillet over medium high
heat until soft, about 3 minutes. Add onion mixture and remaining ingredients to the bread cubes. Mix well, then loosely mound into prepared baking dish. Bake until top is golden, about 45 minutes.

Tip: To stale fresh bread, cube it and spread on a baking sheet. Then dry in a 200°F oven for about 2 hours.

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