Chicken Sausage and Cornbread Stuffing
- Total Time
Rely on a few convenience food items like store-bought cornbread and precooked chicken sausage to streamline the prep for this delicious stuffing.
cooking spray2 spray(s)
cornbread12 oz, or store-bought, cubed (about 4 1/2 c)
canola oil2 tsp
uncooked onion(s)1 cup(s), chopped
uncooked celery1 cup(s), chopped
uncooked carrot(s)1 cup(s), chopped
cooked chicken sausage(s)9 oz, diced (spicy variety suggested)
roasted European chestnuts¾ cup(s), coarsely chopped
fresh thyme2 tsp, chopped
kosher salt1 tsp
black pepper½ tsp, freshly ground
fresh parsley3 Tbsp, flat-leaf, chopped
reduced-sodium chicken broth1 cup(s)
- Preheat oven to 300°F. Coat a 1 1/2-quart baking dish with cooking spray.
- 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.
- Heat oil in a large nonstick skillet over medium heat. Add onion, celery and carrot; cook, stirring occasionally, until softened, about 10 minutes.
- 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.
- 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.