Description
This Chicken Sausage Cornbread Stuffing is bursting with flavor from apple chicken sausage and leeks, making it the ultimate comforting side dish for any occasion.
Ingredients
Scale
- 6 cups cornbread, broken into bite-size pieces
- 3 links apple chicken sausage
- 1/4 cup unsalted butter
- 4 cups sliced leeks
- 2 cups chopped celery
- 1 tablespoon fresh or dried thyme
- Salt and pepper to taste
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 beaten eggs
Instructions
- Preheat oven to 350°F and prepare a 9×13 baking dish.
- Cook chicken sausage in a skillet over medium heat until browned; transfer to a bowl.
- In the same skillet, melt butter and sauté leeks and celery until tender; add thyme and seasoning.
- Pour in chicken broth and heavy cream, bringing to a gentle boil and simmering for 5 minutes.
- Mix sausage with the broth-cream mixture, then gently fold in beaten eggs and cornbread pieces.
- Transfer to baking dish and bake for 35-40 minutes until golden brown and edges are bubbling.
Notes
Use room-temperature eggs for better mixing.
Keep an eye on baking time to prevent dryness.
Experiment with herbs for different flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg