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Chicken Sausage Leek Cornbread Stuffing | thealmondeater.com
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Chicken Sausage Leek Cornbread Stuffing

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 Time20 mins
Cook Time45 mins
Total Time7 hrs 38 mins
Course: dinner
Cuisine: casserole
Servings: 8
Author: Erin


  • 1 batch cornbread made in an 8x8 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 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!