Sausage-Leek Corn Bread Stuffing

While I was looking at all of the great recipes at I came across some great stuffing recipes and ’tis getting to be the stuffing season, so I thought I’d post another one to help get you ready for the season…

Sausage-Leek Corn Bread Stuffing


3 tablespoons unsalted butter
1 yellow onion, diced
3 celery stalks, diced
2 cups thinly sliced leeks, white and light green portions
1 tablespoon chopped fresh sage
Salt and pepper to taste
1 1/2 pounds mild Italian sausage, casings removed
1 package La Brea Bakery corn bread stuffing
1/4 cup chopped fresh flat-leaf parsley
4 garlic cloves, roasted, peeled and smashed into a pulp
3 to 4 cups low-sodium chicken brith, warmed


Preheat oven to 375 degrees.  Butter a 3-quart baking dish.

In a large fry pan over medium-high heat, cook the sausage, breaking it into large chunks, until browned and cooked through, 8 to 10 minutes.  Transfer to the bowl with the onion mixture, add  the stuffing and parsley, and stir until well combined.

In a small saucepan over medium heat, whisk the garlic into the broth until combined. Stir the broth mixture into the stuffing 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the the bowl.  Taste a crouton, it should be moist throughout but not crunchy or mushy.  You may not need all of the broth.

Transfer the stuffing to the prepared baking dish.  Cover the dish with aluminum foil and bake for 20 minutes.  Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes more.  Let rest for 10 minutes before serving.


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7 Responses to “Sausage-Leek Corn Bread Stuffing”

  1. 1
    Martha (MM) — November 3, 2010 @ 2:23 pm

    This does sound like a delicious stuffing! Thanks!

  2. 2
    Red Couch Recipes — November 3, 2010 @ 2:41 pm

    I am not cooking this year, but this sounds great. You have to love a stuffing that has leeks and sausage. Joni

  3. 3
    Ma What's 4 dinner — November 3, 2010 @ 9:05 pm

    Mmmmm, stuffing is one of my favorite things about this time of year.

    Lots of yummy love,
    Alex aka Ma What's For Dinner

  4. 4
    Chef Bee — November 3, 2010 @ 9:32 pm

    I love the addition of leeks to the stuffing.

    Plan B

  5. 5
    Anonymous — November 24, 2011 @ 3:36 am

    This is my third year making this stuffing. It's a huge hit!!
    I fry the leeks and onions in butter until almost caramelized and then add the fried sausage and all the rest.
    It's a must!

  6. 6
    Tabitha — October 24, 2012 @ 1:48 am

    Oh my gosh THANK YOU for posting this!! Williams-Sonoma took this recipe down, and it’s been my favorite for two years. Without you, Thanksgiving 2012 would be a big fail whale!

    • anniebakes replied: — October 24th, 2012 @ 2:51 pm

      You’re welcome, glad I could help!

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