Heirloom Meals: Savoring Yesterday's Traditions Today

Cooper Boone’s Blue Ribbon Cornbread Stuffing

Cornbread Stuffing


  • 7 cups corn bread cubes – Cooper’s Corn Bread
  • 1/3 cup plus 2 tbsp olive oil
  • 2 medium yellow onions, diced
  • 1/2 cup dried prunes
  • 2 cups diced apples (Coop uses peeled Granny Smiths)

  • 1 cup diced carrots

  • 1 cup diced celery
  • 3 garlic cloves, minced
  • 1 pound spicy Italian ground sausage

  • 2 cups chicken stock
  • salt & pepper to taste


  1. Preheat oven to 400 degrees. Make Cooper’s corn bread muffins.
  2. Make Cooper’s corn bread muffins (Recipe below).
  3. Tear apart into approximately one-inch pieces. Place in a large mixing bowl and drizzle 1/3 cup olive oil over bread cubes and toss with hands. Place on a cookie sheet and toast in oven until golden brown. Remove and set aside.
  4. Lower oven temperature to 350 degrees.
  5. Heat remaining olive oil in a large pan on medium heat and cook onions, apples, carrots, celery and garlic until just soft, about 5 to 7 minutes.
  6. In a separate pan, brown sausage until cooked through, about 5 to 7 minutes, breaking it up into pieces with the back of a wooden spoon.
  7. Combine vegetable mixture and sausage in bowl with toasted bread cubes.
  8. Add chicken stock and mix thoroughly.
  9. Season to taste with salt and pepper.
  10. Place in a lightly greased baking dish (9x12 works best) and bake for 20 minutes.
  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour

Yield: 8 servings

Categories: Heirloom Recipes

Tags: Cooper Boone, Cornbread Stuffing, PBS Thanksgiving special recipes, Heirloom Meals' Thanksgiving, stuffing