Chicken Sausage and Apple Stuffing
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!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 10+ servings 1x
- Category: Side Dish
- Cuisine: Holiday
Ingredients
Scale
- 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!