Skillet Cornbread Stuffing with Sausage, Apple, and Pecans

Why You’ll Love This Recipe

• Extra-crispy edges from baking in a preheated cast-iron skillet.
• Balanced flavors: sweet-tart apple, anise-like fennel, savory sausage, and buttery cornbread.
• Toasted pecans add crunch and richness in every bite.
• Great make-ahead dish for holidays or cozy dinners.

Grocery List

• Produce: Fennel bulb (with fronds), yellow onion, celery, tart apples (Granny Smith), garlic, fresh sage, fresh thyme, fresh rosemary
• Dairy: Unsalted butter, eggs
• Pantry: Day-old cornbread (or bake a pan the day before), pecan halves, unsalted chicken stock, apple cider vinegar, kosher salt, black pepper, crushed fennel seed (optional), country pork sausage

Full Ingredients

Cornbread and Nuts

• 10 cups day-old cornbread (about 1.25 lb / 565 g), cut into 3/4-inch cubes
• 1 cup pecan halves, toasted and roughly chopped
• 6 tbsp unsalted butter, divided (2 tbsp for preheating skillet, 4 tbsp melted for the mix)

Sausage and Aromatics

• 1 lb (450 g) country pork sausage (casings removed if linked)
• 1 large fennel bulb, fronds reserved, bulb cored and thinly sliced (about 2 to 2 1/2 cups)
• 1 large yellow onion, small dice (about 1 1/2 cups)
• 3 celery ribs, small dice (about 1 cup)
• 2 tart apples (such as Granny Smith), 1/2-inch dice (skins on for color)
• 3 garlic cloves, minced
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves, chopped
• 1 tsp fresh rosemary, minced
• 1/2 tsp crushed fennel seed (optional, enhances the fennel flavor)
• 1 tsp kosher salt and 1/2 tsp black pepper (for the skillet stage)

Liquids and Seasoning

• 3 1/4 cups (780 ml) unsalted chicken stock, warmed
• 2 large eggs, lightly beaten
• 1 tbsp apple cider vinegar
• 3/4 tsp kosher salt and 1/4 tsp black pepper (for the custard; adjust to taste)

To Finish

• Fennel fronds and extra chopped herbs for garnish
• Flaky salt to finish (optional)

Step-by-Step Instructions

Step 1: Dry the cornbread

Preheat the oven to 300°F (150°C). Spread the cornbread cubes in a single layer on two baking sheets and bake for 25 minutes until dry to the touch but not deeply browned. This step prevents soggy stuffing. When done, raise the oven temperature to 400°F (200°C).

Step 2: Toast the pecans

During the last 8 minutes of drying the cornbread, place the pecans on a small baking sheet and toast until fragrant and slightly darkened, 7 to 9 minutes. Cool, then roughly chop.

Step 3: Brown the sausage

Heat a 12-inch cast-iron skillet over medium-high. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through, 7 to 9 minutes. Transfer the sausage to a large bowl, leaving the drippings in the skillet.

Step 4: Sauté fennel and aromatics

Reduce heat to medium and add 2 tbsp of the butter to the skillet. Stir in the sliced fennel, onion, and celery with 1 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring occasionally, until softened and lightly golden, 8 to 10 minutes. Add the diced apples, garlic, sage, thyme, rosemary, and optional fennel seed; cook 3 to 4 minutes more until the apples soften around the edges. Return the sausage to the skillet, stir to combine, and scrape up any browned bits with a splash of the stock. Remove from heat.

Step 5: Make the custard

In a large mixing bowl, whisk together the warm chicken stock, eggs, apple cider vinegar, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Set aside.

Step 6: Combine and soak

In an extra-large bowl, gently combine the dried cornbread cubes, sausage–fennel mixture, and chopped toasted pecans. Drizzle in the remaining 4 tbsp melted butter. Pour the stock-egg mixture over the top and fold gently until evenly moistened. Let the mixture sit for 10 minutes so the cornbread can absorb the liquid. Meanwhile, place the empty cast-iron skillet in the 400°F (200°C) oven with 2 tbsp butter for 5 minutes to preheat and melt the butter.

Step 7: Pack and bake

Carefully remove the hot skillet and swirl to coat with the melted butter. Spoon in the stuffing mixture; pat it down gently so it is evenly compacted (this encourages crispy edges). Bake uncovered at 400°F (200°C) for about 27 minutes, rotating once, until the top is deep golden, edges are crisp, and the center is set (an instant-read thermometer should read at least 165°F/74°C).

Step 8: Rest and serve

Let the stuffing rest for 10 minutes to set. Garnish with chopped fennel fronds and extra herbs. Sprinkle with a pinch of flaky salt, slice into hearty wedges, and serve hot right from the skillet.

Pro Tips

• Dry bread equals crispy edges. If your cornbread is very fresh, do not skip Step 1.
• Preheating the buttered cast-iron skillet ensures a golden, crunchy bottom crust.
• Moisture check: the mixture should look evenly damp with no pool of liquid at the bottom. Add a splash more warm stock if too dry, or a handful more cornbread if too wet.
• Use unsalted stock so you control the saltiness (sausage can be quite salty).
• Slice, do not mince, the fennel bulb for pleasant texture; save fronds for a fresh anise note at the end.

Variations

• Vegetarian Mushroom Version: Swap sausage for 1 lb mixed mushrooms (cremini and shiitake), seared until deeply browned; use vegetable stock.
• Spicy Jalapeño-Cheddar: Add 1 to 2 seeded jalapeños (diced) with the aromatics and fold in 1 cup shredded sharp cheddar before baking.
• Smoky Andouille + Cranberry: Replace sausage with andouille; fold in 1/2 cup dried cranberries for sweet-heat contrast.

Storage & Make-Ahead

Toast the cornbread up to 2 days ahead and store airtight at room temperature. The sausage–vegetable mixture can be cooked 1 day ahead and refrigerated. Assemble the stuffing up to 1 day before baking; cover and refrigerate, then bring to room temp for 30 minutes and add 1/2 cup warm stock if it seems dry before baking. Leftovers keep 3 to 4 days refrigerated; reheat covered at 350°F (175°C) for 15 minutes, then uncover 5 to 10 minutes to re-crisp. Freeze tightly wrapped for up to 2 months; thaw overnight before reheating.

Nutrition (per serving)

Approximate values for 1 of 8 servings: 580 calories; 37 g fat; 41 g carbohydrates; 18 g protein; 4 g fiber; 920 mg sodium.