This Waldorf Chicken Sausage Stuffing has chicken sausage, apples, walnuts and raisin bread, baked in a casserole dish for an easy Thanksgiving side!
1 1/2 lbs. chicken sausage
6 tablespoons butter
1 cup diced onion
1 cup diced green apple
1 cup diced celery
1 cup walnut halves
2 teaspoons poultry seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 1/2 cups chicken broth
24 ounces sweet brioche raisin bread, toasted and broken into pieces (if you can’t find brioche raisin bread, use regular brioche bread and add 1/2 cup of raisins to the stuffing)
3 eggs beaten with 1 tablespoon milk
chopped parsley and chopped walnuts for garnish
Preheat the oven to 350 degrees.
Add the butter to a large skillet over medium heat. Once the butter is melted, add the sausage to brown, breaking up with a spoon.
Once the sausage is browned, add the onion, apple, walnuts and celery.
Cook for 5 minutes until the onion and apple have softened.
Add the poultry seasoning, thyme, salt, pepper and the chicken broth.
Bring the broth to a simmer and cook for 15 minutes over medium low heat. Remove the skillet from the heat and let cool for 5 minutes.
Place the toasted raisin bread pieces into a large bowl then pour the chicken broth and sausage mixture on top. Stir gently to combine then add the beaten eggs mixture and stir well to combine.
Pour the stuffing into a buttered 9″ x 13″ casserole dish, cover with foil and bake for 35 minutes.
Remove the foil, add a few pieces of butter on top of the stuffing and bake another 10-15 minutes, uncovered, to crisp up the top of the dressing.
If you’re making this right from the refrigerator you’ll need to add about 10 minutes to the covered cooking time.
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