Chicken Sausage Cornbread Stuffing – The Almond Eater

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. 

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!

If you love stuffing for Thanksgiving, make my gluten-free apple stuffing, too.

Cornbread Stuffing Ingredients

Cornbread – 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.

Apple chicken sausages – Crumble up homemade apple chicken sausages 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.

Leeks and celery – Sautéed leeks and celery are the foundation of flavor here. No substitutions, please!

Heavy cream – 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.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Gluten-free – Make the cornbread with a gluten-free cornbread mix (like Simple Mills) or buy a loaf of gluten-free cornbread.
• Dairy-free – 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.
• More herbs – You can combine the thyme with sage leaves, parsley, and/or fresh rosemary.
• Add-in ideas – Some crushed pecans or walnuts would add a nice crunch! You could also stir in sautéed mushrooms, roasted squash cubes, or crispy bacon.

How to Make Cornbread and Sausage Stuffing

Step 1: Cook the sausages. Cook the sliced chicken sausages in a skillet until browned. Transfer them to a large bowl.

Step 2: Sauté the aromatics. 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.

Step 3: Finish the filling. 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.

Step 4: Bake, then serve. 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!

Erin’s Tips and Tricks

• It’s not required, but you can toast the cornbread pieces for about 10 minutes in the preheating oven before combining them with the stuffing. This should help them hold together.
• If the cornbread is starting to darken or burn, cover it with a sheet of foil until the stuffing is done.

Storage

Make ahead: 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.

Refrigerator: Transfer the leftovers to an airtight container and store them in the fridge for up to 3 days.

Freezer: You can freeze both the unbaked and baked stuffing for up to 2 months! Thaw it overnight, then bake as normal.