This boxed stuffing with sausage is made entirely on the stovetop and has a delicious combination of savory fall flavors. It's made with breakfast sausage, celery, juicy apple, allspice, fresh sage, toasted walnuts, butter, chicken broth and stuffing mix. You can serve it with roasted turkey, chicken or even pork loin or chops.
Notes on the flavors and textures:
- The apple chunks provide much needed sweet and acidic contrast to the savory bread and sausage. I recommend Honeycrisp for their delicious flavor, firm texture and extra juiciness.
- The toasted walnuts add great flavor and also a nice crunch to the otherwise soft consistency of this stuffing.
Full Recipe
Boxed Stuffing with Sausage (on the stovetop)
This boxed stuffing with sausage is made entirely on the stovetop and tastes delicious with roasted turkey, chicken or even pork loin or chops.
Equipment:
Ingredients:
Method:
- Heat a large skillet on the stovetop over medium-high heat. When the skillet is hot, add the walnuts. Stir the nuts every 30 seconds until they're fragrant (about 5 minutes). Transfer to a bowl and set aside.½ cup roughly chopped walnuts
- Return the skillet to the stovetop and add sausage and celery. Cook until the sausage is no longer pink (about 5 minutes). Break up the meat into bite-sized chucks using a wooden spoon or rubber spatula as it cooks.7 ounces breakfast sausage, ⅓ cup diced celery
- Add in apple chunks, allspice and sage. Continue to cook, stirring frequently, until the sausage is browned and the apple chunks have lost some of their volume. (About another 5 minutes.) Take off the heat and set aside.1 ½ large Honeycrisp apples, ½ teaspoon ground allspice, 1 tablespoon finely chopped sage leaves
- Melt the butter in a large pot or saucepan. Pour in the chicken broth. Bring to a simmer, then add the boxed stuffing mix. Quickly stir around, then take off the heat, cover and let sit for 5 minutes. Fluff up the cooked stuffing with a fork.4 tablespoons unsalted butter, 1 ½ cups chicken broth, 6 ounces herb-flavored boxed stuffing mix
- Carefully stir the stuffing into the sausage mix, then stir in the toasted walnuts.
Recipe notes:
Storage and reheating: Store the stuffing in an airtight container in the fridge. Reheat in the microwave or in a skillet. Consume within 3 days.
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