Southern-Style Chicken Sausage and Buttermilk Cornbread Stuffing

Southern-Style Chicken Sausage and Buttermilk Cornbread Stuffing

Recipe Rating: 3.64042
Serves 8 to 10
Secret Ingredient: Whole Foods Market Fresh Chicken Sausage
  • 1 recipe buttermilk cornbread or 1 (8-inch square) pan prepared cornbread from Whole Foods Market
  • 1 pound hot Italian-style chicken sausage (or a mixture of hot and mild)
  • 1/2 cup (1 stick) unsalted butter, divided
  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 Granny Smith apple, peeled, cored and finely chopped
  • 1 tablespoon rubbed sage
  • 1 teaspoon dried thyme
  • 1 1/2 cup chicken broth, more if needed
  • 1/3 cup toasted pine nuts
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Cut cornbread into cubes and spread out on a baking sheet to dry overnight or toast in a 300°F oven for one hour.

Preheat oven to 375°F.Heat a sauté pan over medium heat. Add sausage and break up using a spatula. Cook 5 to 7 minutes, until browned. Remove from pan using a slotted spoon and place on a paper towel-lined plate to drain.

Remove drippings and add 4 tablespoons butter to the pan and heat over medium heat. Add onion, celery and garlic. Cook until the onions are soft, about 4 minutes. Add apples, sage and thyme. Cook 2 to 3 minutes, until apples are softened. Stir in sausage.

Place dried cornbread in a large mixing bowl. Stir in sausage mixture and pine nuts. Add just enough broth to moisten the cornbread, about 1 1/2 cups. Add plenty of salt and freshly ground black pepper to taste. Spread into a 9-by-13-inch baking dish. Cut remaining 4 tablespoons butter into small pieces and place on top of stuffing. Bake 35 minutes.

If using to stuff a turkey, place stuffing in turkey right before roasting. Do not overstuff, as the stuffing will expand during cooking. The stuffing must reach 160°F to ensure food safety.
Nutritional Info: 
Per Serving: 410 calories (240 from fat), 27g total fat, 15g saturated fat, 130mg cholesterol, 650mg sodium, 29g carbohydrates, (2 g dietary fiber, 6g sugar), 16g protein.