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
Scale
- 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.