I have a picky husband. He doesn’t like mushrooms (boo), celery (boo) or gizzards (double boo). So, I had to come up with a stuffing that he liked for our Thanksgiving feasts. This is a little unconventional in some ways, but in other ways is very traditional. If you have a picky eater who loves meaty stuffing, try this recipe. It really is good, even without the gizzards and celery!
Chicken & Apple Sausage Stuffing
- April 9, 2016
- Serves 12 12
In large skillet (needs to be able to fit onions, sausage, chicken and broth), heat butter and cook onions and sausage until onions are translucent and sausage is lightly browned.
Add poultry seasoning and cinnamon and cook for about 30 seconds.
Remove from heat and add the chicken broth. Set aside to let cool. Wait about 30-45 minutes before proceeding to the next step to make sure that the mixture is no longer hot.
Preheat oven to 350 degrees.
In large bowl, add bread cubes, apples and chicken (optional). Pour mixture from above steps over the bread cubes mixture. Fold in the liquid, try to be careful to not crush the dried bread cubes, but instead just try to get it all moist.
Once the mixture is well combined, in a separate bowl, beat a single egg. Fold egg into the stuffing mixture.
Spray a casserole dish with pam and place stuffing in pan. Bake uncovered at 350 degrees for 1 hour.
Serve!
