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cornbread stuffing muffins with chicken sausage and apples

Stuffing muffins, stuffed with chicken sausage and apples…exactly what your Thanksgiving needs!cornbread stuffing muffins with chicken sausage and apples

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!

Like this recipe?  Then you’ll love these, too:
Spring Veggie Pasta with Chicken Sausage
Sausage, Apple, and Pecan Stuffing
From Scratch Green Bean Casserole
cornbread stuffing muffins with chicken sausage and apples

cornbread stuffing muffins with chicken sausage and apples

Print Rate
Servings: 12 -18


  • 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.
  • Enjoy!!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate


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