Stuffing. Dressing. Whatever you call it, it’s one of the all-stars of the holiday table—until it isn’t. Everyone has strong feelings about stuffing: some like it fluffy and crisp, others prefer it dense and custardy. You can’t please every plate, but this easy cornbread version gets you 99.9% there. Classic Roasted Chicken Sausage brings savory depth and plays beautifully with nuts, dried fruit, and herbs. Naturally, it pairs perfectly with turkey—or just about anything else sharing your table.
Chef’s tip: If using dried spices instead of fresh, reduce your measurements by half.
SERVING MULTIPLIER:
1X
2X
3X
4X
8 cups cubed cornbread (day-old preferred), cut into 1-inch cubes
1 package Classic Roasted Chicken Sausage, pulsed in a food processor or chopped
2 tablespoons unsalted butter, plus more for greasing dish
1 medium onion, diced
2 medium celery stalks, diced (about ¾ cu
2 small carrots, diced (about ½ cup)
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
teaspoon chopped fresh sage
0.5 teaspoon dried rosemary, crushed between your palms
1 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
2 large eggs
1.5 cups chicken stock (plus more if needed), warmed
0.33 cup dried cranberries or chopped dried apricots (optional)
0.5 cup toasted pecans or walnuts (optional)
Instructions
Prep Time: 20 min | Cook Time: 45 min | Servings: 1
1
Preheat oven to 300°F. Spread cornbread cubes on a baking sheet and toast 15–20 minutes, until slightly dried out. Let cool.
2
Increase oven temperature to 350°F. Lightly butter a 9×13-inch baking dish.
3
In a large skillet, melt butter over medium heat. Add chicken sausage and cook 6–8 minutes, stirring occasionally, until browned.
4
Add onion, celery, carrot, and garlic. Cook 5–7 minutes, until softened. Stir in thyme, sage, rosemary, salt, and pepper.
5
In a large mixing bowl, combine toasted cornbread, sausage mixture, and cranberries and nuts (if using). Toss gently to mix.
6
In a separate bowl, whisk eggs and warm chicken stock. Pour over stuffing mixture and toss gently until evenly moistened. Add more stock if it seems dry.
7
Transfer to prepared baking dish. Cover with foil and bake 25 minutes. Remove foil and bake another 20 minutes, until top is golden and crisp. Sprinkle with parsley (if using) and serve warm.
