Chicken sausage and apple stuffing is always moist, delicious and my go to as a staple holiday dinner side dish!
Stuffing? Dressing? It’s all the same to me. I call it stuffing and always have even though I never cook it inside the turkey.
I love this chicken sausage and apple stuffing recipe because it’s super easy to whip together and pairs perfectly with any holiday meal.
My shortcut is using pre packed dry stuffing mix. I like using the Pepperidge Farms kind. 1 bag each of the corn bread and traditional flavor. The corn bread plays on the sweetness of the apple and the traditional has a great herbed flavor.
There’s no shame in taking shortcuts when it comes to a big holiday meal! While it’s noble and impressive to make everything from scratch, sometimes a little cheat here and there is the way to go.
The stuffing mix is great on it’s own but we’re going to doctor it up to the max anyway, and that’s what’s really going to make this chicken sausage and apple stuffing shine!
Butter, celery, carrots…
Sweet and tart Granny Smith apples…
And Aidells chicken and apple smoked sausage.
It’s so good, and everyone eating it will swear you made every last bit from scratch!
Chicken Sausage and Apple Stuffing
- Total Time: 50 minutes
- Yield: 10+ servings 1x
Description
Chicken Sausage and Apple Stuffing is the perfect holiday side dish! Always moist, always flavorful, and semi homemade makes this an easy to make recipe that you’ll use year after year!
Ingredients
- 1 bag Pepperidge Farms Herb Seasoned Stuffing
- 1 bag Pepperidge Farms Classic Corn Bread Stuffing
- 1 pack Aidells chicken and apple smoked sausage (diced)
- 3 ribs of celery (diced small)
- 3 carrots (diced small)
- 1 medium yellow sweet onion (diced)
- 2 granny smith apples (peeled, cored, and diced small)
- 3 Tablespoons butter
- 1 cup white wine (anything you like to drink)
- 1 32 oz. box low sodium chicken stock
- 1 Tablespoon fresh sage (chopped)
- 1 Tablespoon fresh rosemary (chopped)
- 1 Tablespoon fresh thyme (chopped)
- Salt and pepper to taste
Instructions
- In a large cast iron or enamel skillet melt some butter on medium heat
- Add in your diced chicken sausage to brown for about 3 minutes.
- Next add in your onions to sweat and release there moisture. About 3-4 more minutes.
- Add in the carrots and celery, mixing the ingredients often to soften.
- Once everything begins to soften and caramelize, pour in your white wine and scrape anything off the bottom of the pan. Then add in 1/2 the box of chicken stock and cover to simmer for about 7-8 minutes.
- Now add in your two bags of stuffing mix and herbs. Turn off the heat and mix everything together, adding the rest of the chicken stock gradually as the stuffing absorbs it.
- Taste for seasoning and add salt and pepper if needed.
- Pour the stuffing into baking dish and cover with tinfoil until ready to bake in the oven and serve.
Notes
*I typically make this stuffing the day before and keep it covered in the fridge. The day of serving I bake in a 350 degree oven until heated through (about 30 minutes) Adding more chicken broth if needed to keep it somewhat moist.
Enjoy!
- Prep Time: 20
- Cook Time: 30
- Category: Side Dish
- Cuisine: Holiday
This side dish recipe goes great with-
- Easy and Delicious Bistro Style Compound Butter Perfect for Turkey
- The Perfect Thanksgiving Turkey
- The Perfect Prime Rib Recipe
- Bacon Mushroom Green Beans
- Creamed Pearl Onions
Talk to you soon!
XO
