This leek cornbread stuffing is made with leeks, chicken sausage and cornbread and is a super quick and flavor-packed way to prepare stuffing.
Prep Time:20 mins
Cook Time:45 mins
Total Time:1 hr 5 mins
1 batch cornbread made in an 8×8 dish, 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 tsp 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 set aside in 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. Simmer for 5 minutes, then pour mixture into the bowl with the chicken sausage. Now, add the eggs to that bowl and stir. Pour mixture into a 9×13 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!