While I am usually an “everything in moderation”gal, when it comes to holidays I am an “all or nothing” type of a girl. This means no low-fat, no skimping on the butter, and extra gravy, please. So when I made this stuffing a couple of years ago, I made it using regular, full-fat pork sausage. But when Gold’n Plump offered to send me some of their new chicken sausages to try out in a Thanksgiving dish, I was eager to see how it would stand up to pork sausage in my favorite stuffing.
I had high hopes since I have tried and loved Gold’n Plump’s chicken sausage before, and I was definitely not let down! The stuffing turned out just as delicious as I had remembered. I love the texture the cornbread adds to the stuffing, and the spiciness of the sausage is perfectly balanced out by the sweetness from the apples. This time I made the stuffing into cute little muffins, but you can certainly bake it in a baking dish, and I’ve included instructions for both ways in the directions.
Now, Gold’n Plump has offered one of my readers to win a sampler package of Gold’n Plump’s Hot Italian and Parmesan Chicken sausage! All you have to do is leave a comment on how you would substitute chicken sausages for pork sausage in your Thanksgiving cooking this year. This could be in your appetizer, dips, pastas, soups, chili, stuffing, anything! Leave a comment by midnight on Thursday November 22 and I’ll randomly draw a winner on Black Friday!