Chicken Sausage and Cornbread Stuffing
6
Points®
Total time: 2 hr • Prep: 20 min • Cook: 1 hr 20 min • Serves: 12 • Difficulty: Easy
This hearty stuffing is sure to deliver the perfect combination of savoriness and nostalgic comfort. Rely on a few convenience food items like store-bought cornbread and precooked chicken sausage to streamline the prep. The chestnuts add a buttery sweetness and captures traditional holiday flavors. Look for them on the baking aisle at your supermarket. The addition of chopped fresh sage would be delicious in this stuffing. Stir in a few teaspoons if you have some on hand. If you’d like, you can get a jumpstart on this dish by making the cornbread a few days ahead and store covered at room temperature.
Ingredients
Cooking spray
2 spray(s)
Cornbread
12 oz
Canola oil
2 tsp
Uncooked onion(s)
1 cup(s), chopped
Celery
1 cup(s), chopped
Carrots
1 cup(s)
Cooked chicken sausage(s)
9 oz
Roasted European chestnuts
0.75 cup(s)
Fresh thyme
2 tsp
Kosher salt
1 tsp
Black pepper
0.5 tsp
Fresh parsley
3 Tbsp
Reduced-sodium chicken broth
1 cup(s)
Instructions
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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