This Chicken Sausage Cornbread Stuffing is made with apple chicken sausage, leeks and cornbread for a quick, flavor-packed stuffing recipe.
Oh hello favorite cornbread stuffing! Or, maybe I should just say favorite stuffing recipe, period. Unlike most people, I don't really love stuffing -- might even be my least favorite item on the Thanksgiving day menu -- but not this recipe. Nope, I adore this chicken sausage stuffing.
This recipe is made cooking everything in a skillet, then pouring it into a casserole dish and baking it. It's that simple!
- Made with cornbread, making this even more flavorful
- Paired with chicken sausage and leeks
- A relatively quick stuffing recipe
- Delicious alongside vegan green bean casserole and savory mashed sweet potatoes
Chicken sausage - I used apple chicken sausage and I thought it worked perfectly -- you should be able to find it at most grocery stores (I know both Target and Giant Eagle sell it)
Leeks - can sub green onions, though I'd reduce to 2 cups instead of 4
Cornbread - no true substitution, though feel free to use boxed cornbread to make this recipe even faster (that's what I did!)
Celery - there are certain recipes that just NEED celery, like chicken noodle soup and stuffing, so for that reason I'm going to say no substitutions
First: Make the cornbread. This step can be done in advance to save even more time. If you're using boxed cornbread, it'll still be relatively quick -- simply follow the package instructions. You want the cornbread to be cooled to room temperature before using.
Second: Cook the chicken sausage. Thinly slice the sausage, then add it to a large skillet and cook according the package instructions, approximately 5 minutes. Use a slotted spoon to remove it and place it into a large bowl.
Third: Cook vegetables. Add the sliced leeks and celery to that same skillet, then cook over medium heat until soft, 3-5 minutes. Then, add the thyme and stir to combine.
Fourth: Add liquid ingredients. Pour the chicken broth and heavy cream into the skillet. Bring mixture to a boil, then reduce to a simmer and simmer for 5 minutes before transferring the mixture into the bowl with the chicken sausage.
Then, add eggs to that same bowl and whisk everything together. Pour mixture into a greased 9x13 casserole dish, then GENTLY stir in the cornbread. Bake stuffing for 45 minutes or until cornbread is golden on top.
Tips and FAQs
- Be sure to gently stir in the cornbread -- some of it is going to break and that's ok -- but we want a few whole cubes still in tact.
- To make gluten free: use a gluten free cornbread mix (like Simple Mills)
- To make dairy free: use dairy free milk instead of heavy cream
Can this be made in advance?
Yes! If you're short on time, you can prep this stuffing 24-48 hours ahead of time and store it in the refrigerator.
More Thanksgiving recipes
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Chicken Sausage Cornbread Stuffing
- 1 batch cornbread broken into bite-size pieces (approx. 6 cups)
- 3 links apple chicken sausage
- 1/4 cup butter
- 4 cups leeks sliced
- 2 cups celery
- 1 teaspoon fresh or dried thyme
- Salt and pepper
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 eggs beaten
- Preheat oven to 350°.
- Cook chicken sausage in a skillet then use a slotted spoon to remove and place into a large bowl.
- Add butter to that same skillet, then cook the leeks and celery over medium high heat for a few minutes until soft, then add the thyme and stir.
- Pour in the chicken broth and heavy cream, then add salt and pepper. Bring mixture to a boil, then reduce heat to a simmer and simmer for 5 minutes.
- Pour mixture into the bowl with the chicken sausage. Now, add the eggs to that bowl and stir. Pour mixture into a 9x13 baking dish, then add in the cornbread and GENTLY stir! Some if it is going to break and that's ok--you want there to still be a handful of full cornbread cubes.
- Bake stuffing for 45 minutes or until cornbread is golden on top. If cornbread begins to burn, add foil over top of the casserole dish.
- Remove, season with additional salt and pepper and enjoy!
UPDATE NOTE: This recipe was originally published in November 2018. It was updated with new text in November 2020.