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Chicken Sausage, Cranberry and Apple Stuffing

November 20, 2011
chicken sausage apple cranberry leek celery stuffing

It’s almost Thanksgiving yeah! The time for stuffing your face with food with friends and family! If you’re like me, you not only get to stuff your face on the Thursday Thanksgiving, but for two or sometimes three Thanksgivings! I’m not sure if that’s a good thing…

Last year I had Thanksgiving at my place. It was a lot of work, but super fun to do! This year we are going to two Thanksgivings with our families and that means I only need to cook two things! I made this delicious chicken sausage, cranberry and apple stuffing last year and I plan on making it again!

Chicken, Sausage, Cranberry and Apple Stuffing

I’ve adapted this recipe (only slightly) from Foodnetwork.com. I searched high and low for the best one, and this was it! To be completely honest, I have absolutely hated stuffing my entire life. Stuffing was the bane of my existence and practically gagged at the smell. Well this recipe for stuffing proved that taste buds change over time. I made this stuffing and although it’s not my favorite thing in the world, it still was pretty darn good. (I still think the mushy boxed stuff, cooked inside of a turkey is gross)

Chicken Sausage, Cranberry and Apple Stuffing

Ingredients:

  • 3 links of apple chicken sausage
  • 2 large leeks, (use only the light green part) thinly sliced
  • 2 red apples, cubed
  • 1 cup chopped celery
  • 1 cup dried cranberries
  • 2 to 3 cups chicken stock
  • 6 cups of lightly seasoned croutons
  • 1 tablespoon garlic powder
  • 2 teaspoons pepper
  • 1 tablespoon of chopped fresh sage
  • 1 teaspoons of chopped fresh rosemary
  • 1/3 cup chopped fresh parsley
  • Olive oil

cranberry, leek, celery

To Do:

Preheat your oven to 375 degrees

Slice up the chicken sausage and saute in a pan until fully cooked. Then set aside in a large bowl.

Boil the dried cranberries in water for 15 minutes.

Cook the leeks, celery, and apples in olive oil until the leeks are soft. Then mix in the cranberries, sage, rosemary, parsley, pepper, and garlic powder and cook for a couple more minutes.

Transfer all of it to the bowl with the chicken sausage.

Next, add the croutons and stir it up!
Slowly add the chicken stock until all of the bread cubes are soft (not too mushy).
Place everything in a casserole dish and bake, uncovered, for 25 – 30 minutes, until the top is crispy.
Serve right away when it’s hot!

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1 Comment

  • Reply Happy Thanksgiving! (and a Chili Preview) « Cooking Healthy for Two November 18, 2012 at 7:53 pm

    […] Side dish: Chicken Sausage, Apple and Cranberry Stuffing […]

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