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

Cornbread Stuffing with Apples, Sausage, and Cranberries

So…how are your Thanksgiving plans progressing? Do you have your menu for the big feast set yet? (I don’t…still trying out a few recipes.) Here on At Home w/ GCH, we have been featuring a few recipes that would make good candidates to serve as side dishes for your Thanksgiving meal.

Today’s recipe is for Cornbread Stuffing with Sausage, Apples and Cranberries. OK, here’s the big question: do you call yours ‘stuffing’ or ‘dressing?’ Oh, and another question: to cook inside the bird or as a casserole? I’d love to hear your replies in the comments below!

The recipe I prepared included gluten-free cornbread but can be made in the same manner with traditional cornbread which is made with wheat flour. Also, this could be made without the sausage 🙁 to make a vegetarian side dish (as a suggestion, increase the liquids slightly and add some melted butter, too). Enjoy!

2013-11-17 19.31.18

Cornbread Stuffing with Sausage, Apples and Cranberries

1 pound Italian sausage, casings removed 2013-11-17 18.17.16
2 tablespoons butter
1 medium onions, chopped
2 stalks celery, chopped
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
Kosher salt and freshly ground black pepper
2-3 apples, cored and chopped coarsely
2 teaspoons poultry seasoning *
1/2 cup apple cider
1 cup dried cranberries, soaked in boiling water for 15 minutes
2 cups turkey or chicken stock (or broth)
2 eggs, beaten
Cornbread croutons (see below)


  • Preheat the oven to 375.
  • A day or so beforehand, prepare a 9×13 pan of cornbread. After cooling in pan, cut into smallish cubes (croutons) and set aside to dry on a large baking sheet. (I left mine out overnight.)  About an hour or so prior to preparing the stuffing, place cornbread croutons into a 350 oven and bake, to dry even further, for 20-30 minutes. (Alternately, you could purchase cubed and dried cornbread stuffing cubes.)
  • Saute the sausage in a large saute pan over medium-high heat until cooked through, breaking up with a spoon, about 10-15 minutes. Using a slotted spoon to drain, remove the cooked sausage to a very large bowl.
  • Meantime, beat the eggs lightly and then mix with the cider and 1 cup of stock or broth.
  • Add the butter to the sausage drippings, and melt over medium-high heat. Add the leeks and onions and celery to the skillet and saute until the leeks are just getting soft, about 5-6 minutes.
  • Add the chopped apples and continue to cook for 5 more minutes.
  • Mix in the soaked cranberries (with their liquid) and the poultry seasoning.
  • Add this mixture to the sausage in the bowl. Then stir in the cornbread croutons.
  • Next add the additional 1 cup of stock, 1/4 cup at a time, until the stuffing is very moist. Be careful not to overdo it; it should not be mushy. Season with salt and pepper as you are adding the stock.
  • Bake in a glass 14-inch oval or 9×13  casserole dish, uncovered, in the oven for 30 minutes ‘til the top is crispy and the middle is piping hot. Remove and serve immediately (or cover loosely with aluminum foil).

To make your own Homemade Poultry Seasoning, combine:2013-11-17 18.11.27

1 tablespoon ground sage
1/2 tablespoon ground thyme
1/2 tablespoon dried thyme leaves
1 tablespoon dried marjoram
1/2 tablespoon ground rosemary
1 tablespoon freshly ground black pepper



 ♥  ♥  ♥  ♥  ♥

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

♥  coleen