Gluten Free and/or Paleo, Holidays, Main Dish

Cornbread Stuffing with Chicken Sausage & Apples

November 19, 2015

Thanksgiving Dinner is one of my favorite meals ever.  Theres nothing like the combination of Roasted Turkey, Stuffing, Mashed Potatoes, and Cranberry Sauce (Oh and theres always a veggie in there!).  My husband and I crave it all year long, and we’ve enjoyed it many times throughout the year not just in November.  This here stuffing is our all time favorite recipe.  We’ve been making it for years, and it truly is one of my favorite foods ever.  It was passed on from my sister and brother-in-law // The original recipe was written down by them, but I’ve cooked it so much that I’ve created my own little recipe that I’m sharing here with you!

Cornbread Stuffing with Sausage & Apple-2

The ingredients to this stuffing are fairly simple — You start with the basics of celery, carrots, onion, and garlic, and then add in the shining ingredients >> sausage and apple.  And of course you can’t forget the real winner in this stuffing — cornbread!  The best thing about having cornbread as the main ingredient and not bread is that the cornbread can be easily adapted to your taste-level and allergy-preference.  {For example, if your gluten free, you can make a gluten free cornbread.}  I always like to make a homemade cornbread to use in this stuffing (I think it makes the difference), but a store-bought or boxed cornbread is just as delicious.

Even if you have your stuffing recipe picked for Thanksgiving, you’ve got to give this one a try // You will not be disappointed!

Cornbread Stuffing with Chicken Sausage & Apples
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6-8
Our all-time favorite Cornbread Stuffing, made with Chicken Sausage and Apples -- Can be easily made Gluten Free!
  • 2 tablespoons Olive Oil, For Cooking
  • 3 links of Chicken Apple Sausage, Diced
  • ⅔ of an 8x8" pan of Cornbread cut into cubes, Preferably Homemade, but Store-bought works just as good -- For Gluten Free, make a Gluten Free Cornbread recipe
  • 3 Celery Stalks, sliced
  • 3 Carrot Sticks, Peeled and Sliced
  • 1 Onion, Diced
  • 4 cloves of Garlic, Minced
  • 1 Apple, Peeled and Diced
  • 1¼ cups Chicken Stock
  • ½ teaspoon Chili Powder
  • ½ teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • Salt and Pepper, to taste
  1. Melt Olive Oil in a large Cast Iron skillet (I like to use my large Dutch Oven)
  2. Add the Chicken Sausage and sauté over medium heat until lightly browned, about 5 minutes.
  3. Add the celery, carrot, onion, garlic, and apple. Sauté until soft and lightly browned, about 10 minutes.
  4. Turn the heat to low and add ⅓ of the cubed cornbread. Gently stir to combine, and add 1 cup of Chicken Stock. Add some salt and pepper, to taste.
  5. Add ⅓ more of the cubed cornbread and ¼ of the Chicken Stock. Add more salt and pepper, if needed. Add the chili powder, onion powder, and garlic powder. Add more of each seasonings according to your taste level.
  6. Transfer the stuffing to a serving dish and serve immediately.
  7. If you would like to serve this stuffing later, place the stuffing in a ovenproof dish and cover with plastic wrap. When ready to re-heat, remove the plastic wrap and cover in foil. Place in a 375 degree oven for about 30 minutes until heated throughout.


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