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Sausage Cornbread Dressing with Green Chiles

A little spicy, a little sweet, this fluffy stuffing makes a fine accompaniment to roast turkey and a swirl of gravy. The stuffing can be assembled the day before and refrigerated, tightly covered.



  1. Preheat the oven to 375°. Butter a large gratin dish.
  2. Spread the cubes of cornbread out onto a large baking sheet and toast in the oven, stirring once, until dried and golden brown, about 20 minutes. Remove from the oven and set aside to cool.
  3. Heat the butter in a skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened and golden, about 10 minutes. 
  4. Add the chiles, sausage, and thyme and cook until heated through, about 5 minutes. 
  5. Season the mixture with salt and pepper and transfer to a large bowl. Add the toasted cornbread and toss gently to combine.
  6. Whisk together the chicken broth and eggs and pour over the cornbread mixture. Toss gently until evenly moistened. Season with salt and pepper as needed. 
  7. Transfer the mixture to the buttered gratin dish and cover with foil. Bake for 1 hour, then remove the foil and continue to bake until the top is toasty and golden brown, about 15 minutes more.