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Roasted Chicken & Sausage Cornbread Stuffing

Course Dinner, Main Course
Total Time 2 hours 30 minutes
Servings 6



  • 1 1/4 cup cornmeal
  • 3/4 cup flour
  • 1 cup milk
  • 2 eggs
  • 1/4 cup melted butter 1/2 stick
  • 1 tsp salt
  • 1 tbsp sugar
  • 4 tsp baking powder


  • 1 pan cornbread
  • 1/2 onion small diced 1 cup
  • 4 ribs celery 2 cups
  • 1 apple 1 1/2 cups
  • 1 pound spicy sausage
  • 2 cloves garlic minced 1 tsp
  • 1 tsp fresh sage chopped
  • 10 sprigs thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 3 cups chicken stock

Roasted Chicken

  • 1 chicken
  • 4 cloves garlic minced 2 tsp
  • 4 tbsp butter softened
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 tsp fresh sage chopped



  • Preheat the oven to 400 degrees. Mix all the dry ingredients. Mix in the eggs, milk, and butter. Spray a sheet pan and pour the mixture into the pan. Smooth the surface of the batter and bake for 15 minutes. Remove from the oven and cool. Slice into 1 inch cubes and place in a bowl.


  • Heat a large skillet over medium heat with 1 tsp oil. Brown the sausage in the pan. Remove the sausage from the pan and add the onions. Cook for 1 minute and add the celery, apple, garlic, thyme, sage, salt and pepper. Cook until soft. Add the chicken stock. Scrape up any brown bits from the bottom of the pan. Bring to a simmer and remove from the heat. Set aside until cool enough to handle. Remove the thyme stems mix with the cornbread. Place in a baking dish.


  • Preheat the oven to 350 degrees. Remove the backbone from the chicken and press the breastbone so that the chicken lays flat. Rub butter under the skin and on both sides of the chicken. Season the chicken with the salt, pepper, garlic, and sage. Place the chicken on top of the stuffing. Tuck back the wings and cross the legs.
  • Bake the chicken with the stuffing for 1 hour and 15 minutes. The stuffing and chicken should be browned. The meat should be 165 degrees. Remove from the oven. Cool slightly. Place the chicken on a cutting board. Carve the chicken. Remove the leg/thighs. Slice at the joint to separate. Cut the thigh portion in half. Trim off the wings at the joint. Cut the breast in half and cut each half into 4 portions. Spoon the stuffing onto a platter. Add the chicken portions around the stuffing. Garnish with fresh herbs and serve.