January 21, 2018

Cornbread Stuffing with Sausage and Veggies

Yummmm…stuffing!  Call me crazy but, if I had to choose just ONE carb-y dish for Thanksgiving dinner, it wouldn’t be pie, or rolls, or potatoes.  It would be stuffing!

This recipe fits well within our healthy but oh-so-yummy POV since it is made with chicken sausage (low in fat) and is loaded with lots of veggies.  Feel free to make this to your family’s preferences:  change up the sausage (spicy is great!), substitute different veggies, season with other varieties of herbs.  This can be made with your favorite cornbread: whether gluten-free or traditional, from scratch or a boxed mix, or even a bag of cubes you purchase.  I would love to hear how you switched it up to please your loved ones!  Enjoy!

2015-11-15 18.25.34

Cornbread Stuffing with Sausage and Veggies


1 batch of your favorite cornbread (I used a GF mix)

coconut or olive oil
1 onion, cut into a small dice
2 stalks celery, sliced thinly
1 fennel bulb, chopped into small pieces
sea salt, freshly ground pepper
1# uncooked sausage, (I used chicken sausage)
2 teaspoons garlic, finely chopped
1 teaspoon each dried thyme, rosemary, sage
1 large apple, cubed
1 cup dried cranberries
3 to 4 cups chicken broth/stock

directions :

  • first thing you need to do is make a batch of cornbread.  you can make this a day or two before.  after removing from baking pan, cool thoroughly, wrap loosely, and store in a cool, dry place.
  • when ready to prepare the stuffing, cut up the cornbread into small-ish cubes and place on a rimmed baking sheet. bake at 250-275 for 30 minutes or so ‘til the cubes are getting crispy and drying out. pour into a very large bowl and set aside
  • heat the oil in a large saute pan, over medium heat, warm the oil
    then add the onions and celery and fennel; season well with s&p and cook until the vegetables start to become soft
  • push to the edges of the pan and add the sausage into the middle; cook ‘til the sausage begins to brown
  • add in the garlic, herbs, and apples; stir all together for a minute or so; remove from heat
  • increase oven temp to 375
  • into the bowl holding the cornbread, add the cranberries along with the cooked sausage/veggie mixture and stir together
  • pour 2 cups of the chicken broth evenly over the whole bowl; knead together with your hands (adding additional broth ‘til the bread is very moist but not mushy)
  • taste to check for seasoning, adding additional s&p if needed
    transfer to a large ovenproof dish/casserole and cover with foil
  • bake the stuffing until it is hot all the way through about 30 minutes.
  • if your family likes some crispy bits, too, remove foil and increase oven temp to 425; bake for additional 10 minutes

♥   ♥   ♥   ♥   ♥ 

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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About coleen hayden

Coleen Hayden – Director of Women's Ministry - Prayer Ministry Leader - Blog Contributor
Coleen and her husband Robert have been married for 19 years and currently live in the Capital District area of New York State. They have one beautiful daughter, Kassia, who is married to Matt, and 4 delightful grandchildren Elijah, Kaylie Joy, Levi, and Rebekah. She enjoys sewing, cooking, and playing the piano.


  1. […] use Alton Brown’s Brined Turkey recipe), along with gluten-free gravy and the stuffing (see my recipe I shared here a couple of weeks ago).   My daughter, Kassia and her mother-in-law Mary Ann are divvy-ing up the […]