Chicken sausage and apple stuffing is an easy, make-ahead holiday side dish loaded with savory chicken apple sausage, tender vegetables, tart Granny Smith apples, fresh herbs, and a buttery seasoned stuffing base. It is cozy, flavorful, and the kind of stuffing everyone goes back for.
Whether you call it stuffing or dressing, this is the easy side dish I make when I want something special without adding a complicated from-scratch recipe to an already busy holiday menu. Serve it alongside my perfect Thanksgiving turkey, homemade turkey gravy, and bacon mushroom green beans for a meal everyone will remember.
Planning your holiday meal? See my complete Thanksgiving dinner menu for turkey recipes, make-ahead side dishes, desserts, serving amounts, and an easy preparation timeline.
More Holiday Side Dishes To Make
Why You’ll Love This Chicken Sausage and Apple Stuffing
This chicken sausage and apple stuffing has that perfect sweet-and-savory holiday flavor. The chicken apple sausage, fresh herbs, and white wine give it a rich flavor, while the Granny Smith apples add just enough brightness to keep every bite from feeling heavy.
Using a combination of cornbread and herb-seasoned stuffing mix is my favorite shortcut. It creates a soft, moist stuffing with a little sweetness from the cornbread and all the classic herb flavor you want on a Thanksgiving or Christmas table.
Best of all, you can assemble it the day before, refrigerate it, and bake it when you are ready to serve.
Ingredients You’ll Need
- Herb-seasoned stuffing mix
- Cornbread stuffing mix
- Chicken apple smoked sausage
- Butter
- Yellow onion
- Celery
- Carrots
- Granny Smith apples
- White wine
- Low-sodium chicken broth
- Fresh sage
- Fresh rosemary
- Fresh thyme
- Salt and black pepper
How to Make Chicken Sausage and Apple Stuffing
Start by heating the butter in a large skillet over medium heat. Add the diced chicken apple sausage and cook until it begins to brown.
Add the onion, celery, carrots, and diced Granny Smith apples. Cook until the vegetables soften and the apples are just beginning to turn tender.
Pour in the white wine and scrape up all the flavorful browned bits from the bottom of the skillet. Add half of the chicken broth, cover, and let everything simmer for 7 to 8 minutes.
Remove the skillet from the heat. Add both stuffing mixes and the fresh sage, rosemary, and thyme. Toss everything together, gradually adding more chicken broth until the stuffing is moist but not soggy.
Transfer the mixture to a buttered 9×13-inch baking dish. Cover with foil and bake at 350°F for 25 to 30 minutes, until hot throughout. For a lightly crisp top, remove the foil during the last 5 to 10 minutes of baking.
Make It Ahead
This is one of the best make-ahead Thanksgiving stuffing recipes. Prepare the stuffing completely, transfer it to the baking dish, cover tightly, and refrigerate for up to 24 hours.
When you are ready to bake, let the dish sit at room temperature for about 20 minutes while the oven preheats. Add a splash of chicken broth if it looks dry, then bake as directed. You may need to add 5 to 10 extra minutes if it is still cold from the refrigerator.
Tips for the Best Stuffing
- Dice the apples, celery, carrots, and onion fairly small so every bite has a little of everything.
- Add the broth gradually. The amount you need can vary slightly depending on your stuffing mix.
- Use low-sodium broth so you can control the final seasoning.
- Do not skip the fresh herbs—they make this easy stuffing taste extra special.
- Bake it in a casserole dish instead of inside the turkey for an easy, safe side dish with a crisp golden top.
Make It Your Own
You can easily customize this apple sausage stuffing recipe.
- Swap the chicken apple sausage for turkey sausage or mild Italian sausage.
- Add a handful of dried cranberries for a festive sweet-tart flavor.
- Stir in chopped pecans or walnuts for crunch.
- Use all herb-seasoned stuffing mix if you prefer a less sweet stuffing.
- Skip the wine and use extra chicken broth instead.
What to Serve with Apple Sausage Stuffing
This stuffing is made for a holiday dinner table. Serve it with roasted turkey, ham, or prime rib, plus a few cozy sides like creamed pearl onions, classic mac and cheese, and cranberry sauce.
It is also delicious with leftover turkey and gravy the next day.
Semi-Homemade Chicken Sausage and Apple Stuffing
This semi-homemade chicken sausage and apple stuffing is an easy, flavorful holiday side dish made with chicken apple sausage, tart Granny Smith apples, fresh herbs, and a buttery combination of cornbread and herb-seasoned stuffing mix.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8–10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Holiday
Ingredients
- 1 (14-ounce) bag herb-seasoned stuffing mix
- 1 (12-ounce) bag cornbread stuffing mix
- 1 (12-ounce) package chicken apple smoked sausage, diced
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 3 ribs celery, diced small
- 3 carrots, diced small
- 2 Granny Smith apples, peeled, cored, and diced small
- 1 cup dry white wine
- 1 (32-ounce) carton low-sodium chicken broth, divided
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 350°F. Butter a 9×13-inch baking dish and set aside.
- Melt the butter in a large skillet over medium heat. Add the diced chicken apple sausage and cook for about 3 minutes, until lightly browned.
- Add the onion, celery, carrots, and diced apples. Cook for 5 to 7 minutes, stirring often, until the vegetables soften and the apples are just tender.
- Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Add 2 cups of the chicken broth, cover, and simmer for 7 to 8 minutes.
- Remove the skillet from the heat. Add both stuffing mixes along with the sage, rosemary, and thyme. Toss until combined, gradually adding more chicken broth as needed until the stuffing is evenly moistened but not soggy.
- Taste and season with salt and black pepper as needed. Transfer the stuffing mixture to the prepared baking dish.
- Cover with foil and bake for 25 to 30 minutes, until hot throughout. Remove the foil during the last 5 to 10 minutes of baking if you would like a lightly crisp top.
- Serve warm.
Notes
- Use the chicken broth gradually. You may not need every drop, depending on how moist your stuffing mix is.
- To make ahead, prepare the stuffing through Step 6, cover tightly, and refrigerate for up to 24 hours. Before baking, add a splash of broth if it looks dry. Bake covered at 350°F, adding 5 to 10 minutes as needed.
- Swap the chicken apple sausage for turkey sausage, mild Italian sausage, or regular pork sausage if preferred.
- For a festive variation, stir in ½ cup dried cranberries or ½ cup chopped pecans before baking.
Frequently Asked Questions
Can I make chicken sausage and apple stuffing ahead of time?
Yes. Assemble it up to one day ahead, cover, and refrigerate. Bake just before serving.
Should stuffing be covered while baking?
Cover it for most of the baking time to keep it moist. Remove the foil during the last few minutes if you want a crisp top.
What apples are best for stuffing?
Granny Smith apples are best because they hold their shape and add a tart flavor that balances the savory sausage and herbs.
Can I use regular sausage instead of chicken sausage?
Absolutely. Turkey sausage, pork sausage, or mild Italian sausage all work well in this recipe.
How do I keep stuffing from getting mushy?
Add the chicken broth gradually and stop when the stuffing is moist but still has texture. It should not be swimming in liquid before baking.
Final Thoughts
This easy chicken sausage and apple stuffing is a simple way to make a holiday meal feel extra special. It has all the classic cozy flavors you want, uses smart shortcuts to save time, and can be made ahead so you have one less thing to worry about on the big day.
