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!
- 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
- 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.