This Waldorf Chicken Sausage Stuffing has chicken sausage, apples, walnuts and raisin bread, baked in a casserole dish for an easy Thanksgiving side!
Scale
Ingredients
- 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
Instructions
- 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.
Recipe Notes
If you’re making this right from the refrigerator you’ll need to add about 10 minutes to the covered cooking time.
- Category: Side
- Method: Stove/Oven
- Cuisine: American
