Apple-Sausage Cornbread Stuffing

Preparation

The HexClad 12”/30cm Hybrid Fry Pan does it all for this irresistible classic Thanksgiving side dish, from baking the cornbread, to frying the sausage and apples, to baking the stuffing and even providing the vessel to serve it in. 

1. Make the cornbread. Preheat oven to 400°F/ 200°C. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt. Whisk in buttermilk and eggs until smooth. 
2. In a HexClad 12”/30cm Hybrid Fry Pan, melt butter over medium heat. Immediately pour hot butter into batter, leaving about 1 tablespoon of butter behind in the pan; swirl to coat pan with butter. Stir batter until smooth, then pour into hot skillet and transfer to oven. Bake until edges of cornbread are golden brown and the center springs back easily when pressed, 18 to 20 minutes. Invert cornbread onto a cooling rack to cool completely. 
3. Make the stuffing. Preheat oven to 425°F/ 220°C. Cut cornbread into 1 in/2½ cm cubes and spread in an even layer on a rimmed baking sheet. Roast until light golden brown and edges are crisp, about 10 minutes. Let cool completely. Reduce oven temperature to 375°F/ 190°C.
4. In a HexClad 12”/30cm Hybrid Fry Pan, heat oil over medium heat. Add sausage and onion and cook, stirring often and breaking sausage into pieces, until sausage is fully cooked and lightly browned, about 12 minutes. Transfer to a large mixing bowl.
5. Add 3 tablespoons butter along with celery and apples to hot pan and cook over medium heat, stirring often, until lightly browned, about 5 minutes. Add vinegar, sage, and ½ cup/120 ml water and cook until apples and celery are tender and liquid has almost completely dissolved, about 5 minutes. Transfer to bowl with sausage mixture and season with salt and pepper. Add cornbread and cheese and toss to combine. 
6. In a large measuring cup, whisk broth, eggs, mustard, and 1 teaspoon salt. Pour over stuffing mixture and very gently (to avoid breaking cornbread) toss to combine. Transfer to a HexClad 12”/30cm Hybrid Fry Pan and spread in an even layer. Dot top with remaining 2 tablespoons butter and roast until lightly browned on top and cooked through, 25 to 30 minutes. Let sit for 10 minutes before serving. 

MAKE AHEAD TIPS

Baked cornbread can be stored in an airtight container at room temperature for 3 days. Cornbread can be cubed and toasted up to 1 day in advance. 

NOTES

To use store bought cornbread, use 1 lb 12 oz/ 800 grams of cornbread.