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Home » Recipes » Chicken

Chicken Sausage Cornbread Stuffing

By Erin · November 14, 2020 · Updated September 27, 2021 · 2 Comments

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stuffing with text overlay
casserole dish with stuffing and text overlay
cornbread stuffing with text overlay

This Chicken Sausage Cornbread Stuffing is made with apple chicken sausage, leeks and cornbread for a quick, flavor-packed stuffing recipe. 

casserole dish with cornbread and leeks

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!

Recipe features

  • 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

ingredients with text over top

Ingredient notes

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

Method

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.

chicken sausage and leeks in a skillet

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.

leeks, milk and eggs in a bowl

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.

close up photo of stuffing

More Thanksgiving recipes

  • Vegan Pumpkin Pie
  • Vegan Sweet Potato Pie
  • Mushroom Gravy Recipe
  • Brown Butter Sweet Potatoes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Chicken Sausage Leek Cornbread Stuffing | thealmondeater.com

Chicken Sausage Cornbread Stuffing

This Chicken Sausage Cornbread Stuffing is made with apple chicken sausage, leeks and cornbread for a quick, flavor-packed stuffing recipe. 
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Author: Erin

Ingredients

  • 1 batch cornbread broken into bite-size pieces (approx. 6 cups)
  • 3 links apple chicken sausage
  • ¼ cup butter
  • 4 cups leeks sliced
  • 2 cups celery
  • 1 teaspoon fresh or dried thyme
  • Salt and pepper
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 2 eggs beaten

Instructions

  • 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!

Notes

*Calories are per serving and are an estimation
*I used gluten free store-bought cornbread 

Nutrition

Calories: 216kcal | Carbohydrates: 9g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 643mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1423IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This recipe was originally published in November 2018. It was updated with new text in November 2020.

Chicken Sausage Leek Cornbread Stuffing -- perfect for the holidays! | thealmondeater.com
« Vegan Pumpkin Pie
Sweet and Spicy Paleo Chicken Wings »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. leslie gerson says

    November 15, 2020 at 3:19 pm

    Hi. Instead of heavy cream, would canned coconut milk be a good substitution?

    Reply
    • Erin says

      November 15, 2020 at 3:42 pm

      I think it would, but at the risk of it tasting a little coconut-y, I might opt for oat or soy milk instead.

      Reply

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