Sausage & Cornbread Stuffed Apples

Course Entree
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 10
Author my Bottomless Boyfriend


  • 1 package cornbread stuffing mix 6-oz.
  • 1 package Jennie-O Lean Turkey Breakfast Sausage Roll 1-lb.
  • 1 tablespoon fennel seeds
  • 1 tablespoon fresh sage or 1 teaspoon dry sage
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 10 medium to large apples
  • 1 medium-size sweet onion chopped
  • 2 cups apple cider


  1. Preheat the oven to 350 degrees F.
  2. Prepare stuffing mix according to package directions.
  3. Cook the turkey sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes. Use a wooden spatula to crumble the meat. (It does not crumble as easily as ground pork or ground beef. Remove the sausage from skillet with a slotted spoon and reserve the drippings in skillet. Drain the sausage on paper towels.
  4. Stir together the lemon juice and water.
  5. Cut the apples in half, cutting through stem and bottom ends. Carefully scoop out the apple pulp and cores into a bowl, leaving a 1/4-inch shell. Rub the lemon juice mixture onto the exposed flesh of the apples to keep from browning. Remove and discard seeds and cores from the apple pulp then chop the pulp.
  6. Sauté the onion and apple pulp in hot drippings over medium-high heat 6 to 8 minutes or until liquid evaporates and onion is tender.
  7. Stir together the stuffing, sausage, and the apple mixture in a large bowl. Spoon the stuffing mixture evenly into the apple shells (about 1/2 cup stuffing per apple). Place apples in a 13- x 9-inch baking dish, and pour the apple cider into the base of the dish.
  8. Bake for 30 to 40 minutes or until apples are tender. Serve immediately.