cornbread stuffing muffins with chicken sausage and apples

Stuffing muffins, stuffed with chicken sausage and apples…exactly what your Thanksgiving needs!

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!

cornbread stuffing muffins with chicken sausage and apples

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Servings: 12 -18

Ingredients

• 1, 8 x8" pan of cornbread cut into 1" cubes
• 4 cups French bread cut into 1" cubes
• 1 tbsp olive oil
• 1 lb Gold'n Plump hot Italian chicken sausage
• 1 white onion diced
• 2 Granny Smith apples diced
• 3 tbsp brown sugar
• 1/2 cup white wine
• 1/2 tsp kosher salt
• 1/2 tsp thyme
• 1/4 tsp turmeric
• 2 tsp fresh Rosemary leaves minced
• 32 oz chicken broth may not use it all
• salt and pepper to taste

Instructions

• Allow bread to sit out on cookie sheets for several hours or overnight, to dry out.
• Preheat oven to 375 degrees F.
• If making muffins, spray muffin tin with cooking spray.
• If making in casserole dish, spray with cooking spray.
• In large skillet, crumble and brown chicken sausage over medium high heat.
• Remove sausage from skillet and set aside.
• Without cleaning the skillet, add in olive oil and diced onions and cook for 5 minutes.
• Add apples, brown sugar, and 1/2 tsp salt and cook 3-5 minutes, or until golden brown.
• Decrease heat to medium and pour in wine.
• Add thyme, turmeric, and rosemary leaves. Stir and cook to reduce liquid by half, about 2-3 minutes.
• Add bread, sausage, and apple/onion mixture to a large bowl.
• Add broth gradually, tossing the ingredients, being prepared not to use all of the liquid, according to your taste.
• Check seasonings and add salt as you prefer.
• If making muffins, pack stuffing mixture into each cup.
• Bake in preheated oven 20-25 minutes, or until golden brown on top.
• If making casserole, pour into baking dish and bake in preheated oven, 25 minutes, or until golden broth on top.
• Enjoy!!

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