Chicken Sausage and Cornbread Stuffing

Total Time
2 hr
20 min
1 hr 20 min
Rely on a few convenience food items like store-bought cornbread and precooked chicken sausage to streamline the prep for this delicious stuffing.


cooking spray

2 spray(s)


12 oz, or store-bought, cubed (about 4 1/2 c)

canola oil

2 tsp

uncooked onion(s)

1 cup(s), chopped

uncooked celery

1 cup(s), chopped

uncooked carrot(s)

1 cup(s), chopped

cooked chicken sausage(s)

9 oz, diced (spicy variety suggested)

roasted European chestnuts

¾ cup(s), coarsely chopped

fresh thyme

2 tsp, chopped

kosher salt

1 tsp

black pepper

½ tsp, freshly ground

fresh parsley

3 Tbsp, flat-leaf, chopped

reduced-sodium chicken broth

1 cup(s)


  1. Preheat oven to 300°F. Coat a 1 1/2-quart baking dish with cooking spray.
  2. Place cubed cornbread on a large rimmed baking sheet. Bake, gently stirring twice, until lightly toasted and firm, about 30 minutes. Cool completely; transfer to a large bowl.
  3. Heat oil in a large nonstick skillet over medium heat. Add onion, celery and carrot; cook, stirring occasionally, until softened, about 10 minutes.
  4. Add sausage, chestnuts, thyme, salt and pepper; continue to cook for 10 minutes. Add onion mixture to bowl with cornbread; stir in parsley. Drizzle broth over stuffing mixture; gently toss until evenly moistened.
  5. Spoon stuffing into prepared baking dish and cover with foil; bake for 25 minutes. Remove foil; bake until stuffing is hot, browned and slightly crisp on top, about 10 to 15 minutes. Yields about 1/2 cup per serving.

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