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In preparation for Thanksgiving, we’ve put together a winner of a stuffing recipe using this week’s secret ingredient, Whole Foods Market Fresh Chicken Sausage. Made in-house with the finest cuts of chicken and a blend of herbs, spices and seasonings, our chicken sausage adds a special touch to our recipe for Southern-Style Chicken Sausage and Buttermilk Cornbread Stuffing. We’ve also included a recipe for Buttermilk Cornbread that’s perfect for our stuffing recipe and even better when paired with steaming bowls of chili or eaten on its own with a pat of butter and a drizzle of honey.
Get the Recipe: Southern-Style Chicken Sausage and Buttermilk Cornbread Stuffing
Get the Recipe: Buttermilk Cornbread
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I just wanted to let folks know that this stuffing is fantastic. After trying it at the Secret Ingredient shoot in NYC I am committed to making it for Thanksgiving. I am usually a traditional stuffing person but this is just too good not to make.
October 28th, 2008 at 10:36 am
I am allergic to the fat in the butter, so is there an alternative way to prepare this, and keep it delicious??? Thank You !!!!
November 5th, 2008 at 10:10 am
Can this be prepared using something other than butter, as I have a bad gallbladder, Thank You…..
November 5th, 2008 at 10:13 am
@ Peggy
Hi Peggy,
Thank you for your question regarding butter alternatives. If you are able to enjoy butter alternatives like Earth Balance Buttery Spread, then you can use these to substitute one to one for the butter. I recently made a classic stuffing using EB in place of butter and it was delicious. One point to note, butter alternatives often have a higher salt/sodium content, so less salt may be needed in the recipe. You can also replace half the butter in the stuffing recipe with oil and use canola or olive oil to sauté the veggies. Please let me know if this helps. If not, we can put together some other alternatives.
Thank you for watching the Secret Ingredient.
November 5th, 2008 at 11:55 am
How do you make the stuffing gluten free – it says “flour” in it? I’m a newbie to gluten free eating. Thanks for your time,
lori ^..^
November 16th, 2008 at 8:47 pm
@Lori The main change you would need to make is to find a gluten free cornbread recipe, as the one mentioned above does contain pastry flour (derived from wheat and therefore contains gluten). You can find a great recipe for gluten free cornbread here: http://www.wholefoodsmarket.com/holidays/recipes/glutenfree-dairyfree.php#stuffings. There’s also other gluten-free and dairy free recipes available on that page. Good luck!
November 17th, 2008 at 10:31 am
I made this stuffing for Thanksgiving using a different corn bread recipe (a great Southern style gluten-free one from The Best Recipe cook book, and hot Italian turkey (instead of chicken) sausage from Whole Foods. It was very flavorful, but a little too dry. Next time I will dry the corn bread a bit less in the oven (it was VERY dry!), and add more stock (not sure exactly how much I used, I just poured it in). It was my first time making a gluten-free stuffing. Everyone seemed to enjoy it. I don’t think anyone even thought about it being gluten free.
December 10th, 2008 at 4:58 pm
you could also use coconut oil in place of the butter
August 19th, 2009 at 2:56 pm