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 Tbs olive oil

2 medium yellow onions, diced

1/2 cup diced 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 and pepper to taste


Preheat oven to 400 degrees. Make Cooper’s corn bread muffins. (Recipe below) 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.

Lower oven temperature to 350 degrees. 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.

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. Combine vegetable mixture and sausage in bowl with toasted bread cubes. Add chicken stock and mix thoroughly. Season to taste with salt and pepper. Place in a lightly greased baking dish (9x12 works best) and bake for 20 minutes.

Servings: 8

Categories: Heirloom Recipes

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