{"id":11662,"date":"2025-11-03T05:00:53","date_gmt":"2025-11-03T10:00:53","guid":{"rendered":"https:\/\/thealmondeater.com\/chicken-sausage-leek-cornbread-stuffing\/"},"modified":"2025-10-31T19:15:59","modified_gmt":"2025-10-31T23:15:59","slug":"chicken-sausage-leek-cornbread-stuffing","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/chicken-sausage-leek-cornbread-stuffing\/","title":{"rendered":"Chicken Sausage Cornbread Stuffing"},"content":{"rendered":"\n

This Chicken Sausage Cornbread Stuffing<\/strong> is made with apple chicken sausage, leeks, and buttery cornbread for a quick, flavor-packed Thanksgiving side dish. Plus, it’s easy to make ahead of time!<\/p>\n\n\n\n

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Why you’ll love this recipe!<\/h2>\n\n\n\n
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Southern-style stuffing<\/strong> – Seared apple chicken sausages put a deliciously tart and meaty twist on buttery Southern-style cornbread stuffing. Yum!<\/p>\n\n\n\n
Holiday side dish<\/strong> – The whole family will be asking for seconds of this during the holidays (as long as they don’t fill up on green bean casserole<\/a> and cheesy mashed potatoes<\/a> first).<\/p>\n\n\n\n
Make it ahead<\/strong> – The holidays are stressful, but this stuffing isn’t. Prep it a few days ahead, then bake it right before dinner.<\/p>\n\n<\/div><\/div>\n\n\n
Table of Contents<\/h2>Why you’ll love this recipe!<\/a><\/li>
Cornbread Stuffing Ingredients<\/a><\/li>
How to Make Cornbread and Sausage Stuffing<\/a><\/li>
Erin’s Tips and Tricks<\/a><\/li>
Recipe Tip<\/a><\/li>
Storage<\/a><\/li>
More Holiday Side Dishes<\/a><\/li>
Chicken Sausage Cornbread Stuffing Recipe<\/a><\/li><\/ul><\/div>\n\n\n
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This Chicken Sausage Cornbread Stuffing wins the prize for my favorite stuffing recipe of all time! I’m really not a stuffing person (it’s probably my least favorite item on the Thanksgiving Day menu), but I absolutely adore this recipe. <\/p>\n\n\n\n
Soft cornbread cubes are combined with chicken apple sausages, sautéed veggies, and cozy winter herbs. But what really makes this Southern-style stuffing stand out is the eggs and heavy cream. They add so much richness and make every bite buttery soft!<\/p>\n\n\n\n
If you love stuffing for Thanksgiving, make my gluten-free apple stuffing<\/a>, too.<\/p>\n\n\n\n
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Cornbread Stuffing Ingredients<\/h2>\n\n\n\n
Cornbread<\/strong> – I made gluten-free cornbread from a boxed mix. Homemade or regular cornbread is great, too! If you’re making it yourself, make sure you bake it at least 1 day ahead of making the stuffing.<\/p>\n\n\n\n
Apple chicken sausages<\/strong> – Crumble up homemade apple chicken sausages<\/a> or use store-bought sausage links instead. If apple chicken sausages aren’t available where you live, use mild chicken sausages and fold a diced apple into the stuffing.<\/p>\n\n\n\n
Leeks and celery<\/strong> – Sautéed leeks and celery are the foundation of flavor here. No substitutions, please!<\/p>\n\n\n\n
Heavy cream<\/strong> – Cornbread stuffing is known for being even more mouthwatering than your average stuffing, and that’s all thanks to heavy cream! Half-and-half or whole milk can be used as a lighter substitute if you want.<\/p>\n\n\n\n
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. <\/em><\/p>\n<\/div>\n\n\n\n
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Variations<\/h3>\n\n\n\n
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Gluten-free<\/strong> – Make the cornbread with a gluten-free cornbread mix (like Simple Mills) or buy a loaf of gluten-free cornbread.<\/li>\n\n\n\n
Dairy-free<\/strong> – Use dairy-free milk, like full-fat oat milk, instead of heavy cream. Coconut milk will also work, but it may give the stuffing a subtle coconut flavor.<\/li>\n\n\n\n
More herbs<\/strong> – You can combine the thyme with sage leaves, parsley, and\/or fresh rosemary.<\/li>\n\n\n\n
Add-in ideas<\/strong> – Some crushed pecans or walnuts would add a nice crunch! You could also stir in sautéed mushrooms, roasted squash cubes, or crispy bacon.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Cornbread and Sausage Stuffing<\/h2>\n\n\n\n
Step 1: Cook the sausages<\/strong>. Cook the sliced chicken sausages in a skillet until browned. Transfer them to a large bowl.<\/p>\n\n\n\n
Step 2: Sauté the aromatics.<\/strong> Melt the butter in the same skillet, then cook the leeks and celery until they soften. Stir in the thyme and a pinch of salt.<\/p>\n\n\n\n
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Step 3: Finish the filling<\/strong>. Pour the chicken broth and heavy cream into the skillet. Heat to a boil, then reduce the heat to a simmer. Chop the cornbread into bite-sized pieces while you wait. To finish, pour the mixture into the bowl with the chicken sausages, add the eggs, and gently stir to combine.<\/p>\n\n\n\n
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Step 4: Bake, then serve.<\/strong> Dump the stuffing into a greased baking dish and bake until the cornbread is golden on top. Season with thyme, salt, and pepper, then serve and enjoy!<\/p>\n\n\n\n
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Erin’s Tips and Tricks<\/h2>\n\n\n\n
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It’s not required, but you can toast the cornbread pieces<\/strong> for about 10 minutes in the preheating oven before combining them with the stuffing. This should help them hold together.<\/li>\n\n\n\n
If the cornbread is starting to darken or burn<\/strong>, cover it with a sheet of foil until the stuffing is done.<\/li>\n<\/ul>\n\n\n
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My Pro Tip<\/p>\n\n\n\n
Recipe Tip<\/h2>\n\n\n\n
Be very gentle when stirring the cornbread! <\/strong>Some of the pieces are going to break, and that’s okay. However, we still want a few whole cubes intact.<\/p>\n\n<\/div><\/div>\n\n\n\n
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Storage<\/h2>\n\n\n\n
Make ahead<\/strong>: If you’re short on time, you can prepare this stuffing up to the point of baking 24 to 48 hours ahead of time and store it in the refrigerator.<\/p>\n\n\n\n
Refrigerator<\/strong>: Transfer the leftovers to an airtight container and store them in the fridge for up to 3 days.<\/p>\n\n\n\n
Freezer<\/strong>: You can freeze both the unbaked and baked stuffing for up to 2 months! Thaw it overnight, then bake as normal.<\/p>\n\n\n\n
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More Holiday Side Dishes<\/h2>\n\n<\/div><\/header>
$\"shaved$ <\/a><\/div>
VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a><\/div>
Shaved Brussels Sprouts<\/a><\/h3><\/div><\/article>
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VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a><\/div>
Healthy Cranberry Sauce<\/a><\/h3><\/div><\/article>
$\"instant$ <\/a><\/div>
VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>30Whole30<\/span><\/span><\/a><\/div>
Instant Pot Carrots<\/a><\/h3><\/div><\/article>
$\"mashed$ <\/a><\/div>
VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a><\/div>
Mashed Parsnips<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n
If you made this recipe, be sure to leave a comment and star rating below. Thanks!<\/strong><\/p>\n\n\n
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