Skillet Cornbread & Sausage Stuffing
This gluten-free Skillet Cornbread & Sausage Stuffing is a hearty, flavorful twist on a classic holiday side. It’s made with wholesome ingredients and cooked start-to-finish in just one skillet for easy prep and even easier cleanup. Savory chicken sausage, aromatic herbs, and veggies are mixed with homemade cornbread, then baked until the top turns perfectly crisp. Perfect for Thanksgiving or any cozy meal, this one-pan stuffing delivers big flavor without the fuss!
Ingredients
- 1 batch rosemary cornbread muffins *(see notes for recipe link)
- 1 lb mild Italian ground chicken sausage
- 3 stalks of celery , thinly sliced
- 2 carrots , diced
- 1 bunch green onions (whites and most of the greens) , thinly sliced
- 2 cloves of garlic , finely chopped
- 2 tbsp extra virgin olive oil
- pinch of salt and pepper
- 4 cups chicken or vegetable stock
Instructions
- Start by baking a batch of my rosemary cornbread muffins and let them cool slightly on a wire rack (see notes for recipe). After baking the cornbread, make sure your oven is preheated to 375 degrees.
- Preheat a large cast iron skillet over medium-high heat. Add the olive oil, then add in the chicken sausage, using a wooden spoon to break it up into small pieces as it cooks. Stir occasionally for 5-7 minutes, until the sausage just starts to brown.
- Add the carrots, celery, green onion, and garlic to the pan with the sausage, and add a pinch of salt and pepper. Stir frequently for another 5 minutes to start to soften the vegetables. After the vegetables have softened a bit, remove the skillet from the heat.
- Use your hands to break up the cornbread into small pieces (but not completely to crumbs), and add it to the skillet with the sausage mixture. Stir to combine.
- Pour all of the stock over the cornbread mixture and give it another gentle stir to combine. Be gentle because we don't want to break up the cornbread too much. Smooth out the top so it is an even layer.
- Tightly cover the skillet with foil and bake it for 35 minutes. Then remove the foil to uncover and bake it for another 15-20 minutes to brown the top.
- Let it cool for at least 10-15 minutes, then serve it straight from the skillet.
Tried this recipe?Let us know how it was!
