The Silver Palate’s Cornbread Sausage Stuffing with Apples


  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 1/2 cups finely chopped yellow onions
  • 3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel
  • 1 pound Cherry Grove loose breakfast sausage
  • 3 cups coarsely crumbled corn bread
  • 3 cups coarsely crumbled whole-wheat bread
  • 3 cups coarsely crumbled white bread (French or homemade preferred)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup chopped fresh Italian (flat-leaf) parsley
  • 1 1/2 cups shelled pecan halves


  1. Preheat the oven to 325°F.
  2. Melt half of the butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes, Transfer the onions and butter to a large mixing bowl.
  3. Melt the remaining butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy. Transfer the apples and butter to the mixing bowl.
  4. Crumble the sausage into the skillet and cook over medium heat,stirring, until lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl and reserve the rendered fat.
  5. Add the remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.
  6. If you do not wish actually to stuff the bird (goose or duck, for example, can make the stuffing greasy), spoon it into a casserole. Cover the casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides, Bake for 30 to 45 minutes, basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens