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.
Servings: 8
Ingredients
- 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 tbsp fresh or dried thyme plus more for garnish on top
- Salt and pepper
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 eggs beaten
Instructions
- Preheat oven to 350°F and spray a 9x13 baking dish with nonstick spray.
- 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 4-5 minutes or until soft, then add the thyme and salt and cook for 1 minute.
- 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. If you haven't already, chop the cornbread into cubes.
- Pour mixture into the bowl with the chicken sausage. Now, add the eggs to that bowl and stir. Pour mixture into the 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 35 to 40 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
*Make cornbread day before to save time
Nutrition
Calories: 188kcal | Carbohydrates: 3g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 630mg | Potassium: 107mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
