Using cornbread as the base for stuffing adds a hint of sweetness that you don’t get from other types of bread. Combine it with two kinds of apples, sage, celery, and onion, all sautéed in butter, and you have an easy Thanksgiving dressing that can be served to carnivores and vegetarians alike.
For more cornbread-inspired stuffing recipes, see our Oyster Stuffing.
Game plan: This stuffing can be completely made ahead. Cool and refrigerate until ready to serve; rewarm uncovered in a 350°F oven for about 30 minutes.