Description

This Chicken Sausage Cornbread Stuffing combines the sweetness of apple chicken sausage with buttery cornbread and fresh vegetables, creating a savory dish perfect for any gathering.

Ingredients

Scale

1 batch cornbread
3 links apple chicken sausage
1/4 cup butter
4 cups leeks, sliced
2 cups celery, chopped
1 tbsp thyme, fresh or dried
1 tsp salt
1/2 tsp pepper
2 cups chicken broth
1/2 cup heavy cream
2 eggs, beaten

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Instructions

Preheat oven to 350°F and prepare a 9×13 baking dish with nonstick spray.
Cook apple chicken sausage in a skillet until browned, about 6-8 minutes, then transfer to a mixing bowl.
In the skillet, melt butter and sauté leeks and celery for 4-5 minutes until soft, adding thyme and seasoning with salt.
Pour in chicken broth and heavy cream, bring to a boil, then reduce heat and simmer for 5 minutes.
Combine the broth mixture with sausage, then fold in beaten eggs and cornbread cubes gently.
Transfer to the baking dish and bake for 35-40 minutes until golden and bubbling.
Season with salt and pepper before serving.

Notes

Keep an eye on the stuffing while baking and tent with foil if it starts to darken too quickly.
Room temperature eggs incorporate better into the mixture.
Add more broth if the stuffing feels too dry after adding cornbread.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 3g
Sodium: 700mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 10g
Cholesterol: 80mg