Thanksgiving made easy!

We invite you to try Chef Conor Balls Cornbread and Chicken Sausage Stuffing in your own home!

Cornbread and Chicken Sausage Stuffing


  • 1 pound Chicken Apple Sausage links sliced in rounds
  • 2 cups celery small diced
  • 2 Spanish onions small diced
  • 5 cups large diced cornbread
  • 5 cups bread crumbs
  • 2 3/4 cups chicken broth
  • 1 1/2 teaspoons salt
  • 2 eggs beaten
  • 1 teaspoon fresh sage chopped


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside.
  3. In a large bowl combine sausage mixture with cornbread, bread crumbs, eggs, chicken broth, salt, pepper and sage. Mix well and transfer to a 9×12 inch lightly oiled baking dish.
  4. Bake, covered, for 45 minutes or until well set and cooked through.
  5. Remove cover to brown 5 additional minutes

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