Thanksgiving

Preheat oven to 350 degrees F. Spread cornbread cubes in an even layer onto two rimmed parchment-lined baking sheets. Bake until lightly toasted, turning baking sheets halfway through, 15 to 20 minutes. Remove from oven and let cool slightly, then transfer to a large bowl. Increase oven temperature to 375 degrees F.

Meanwhile, halve leeks lengthwise and rinse under water to remove any dirt or grit. Thinly slice the light green and white parts, discarding dark green parts.

Grease a 9x13" baking dish with butter. Heat a 12" skillet over medium-high. Add sausage and cook until browned, breaking up meat with a wooden spoon, 6 to 8 minutes. Transfer sausage to bowl with cornbread.

In same skillet, melt 2 tablespoons butter over medium-high. Add mirepoix and leeks and season with salt and pepper. Cook until vegetables are tender, 6 to 8 minutes. Stir in sage. Transfer vegetables to bowl with cornbread and sausage.

In a separate bowl, whisk eggs with a fork to combine. Stir in chicken broth. Pour over bowl with cornbread, sausage and vegetables. Stir gently to fully combine.

Transfer stuffing to prepared baking dish and pat into an even layer. Dot top with remaining 2 tablespoons butter. Cover with foil and bake 40 minutes, then uncover and bake until golden brown, 10 to 12 minutes.

Source: Hannaford fresh Magazine, October November 2025