• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Sous Chef logo
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Chicken Recipes

    One-Pot Chicken and Stuffing with Sausage

    Published: Nov 18, 2018 · Modified: Jul 10, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    A take on traditional stuffed chicken, our One Pot Chicken and Stuffing with Sausage is crisp, moist and the perfect holiday dish for those times you don't want to prepare a full-on holiday meal. 

    For us, the holiday season doesn't officially begin until American Thanksgiving. Not because we participate in a second Thanksgiving, but because the Lion's Club on Queen St. East in Toronto doesn't start selling real Christmas trees until then, and it's been a tradition of Philip's to get his tree from here since he first moved to Toronto.

    One Pot Chicken and Stuffing in a casserole and plated on a dish, with a glass of white wine

    Coincidentally, the week leading up to us getting a tree is filled with anticipation and excitement (it also means Christmas movies and music officially enter our home) and so what better way to honour the week than with a quick and easy One Pot Chicken and Sausage Thanksgiving-esque dish. Skipping the process of actually stuffing the bird, our One Pot Chicken and Stuffing dish takes less than an hour for a take on traditional Thanksgiving favourites.

    Plated One Pot Chicken and Stuffing with white wine and a le creuset braiser in the background

    What we love about this dish aside from the delicious holiday aroma is the preparation and accessibility of this chicken and stuffing dish. While traditional holiday meals leave your kitchen in a chaotic mix of bowls, pots and baking trays, our One Skillet Chicken and Stuffing literally uses one pot to crisp the chicken, make the sausage and bake. Plus, your dish can go from stove to oven to table to refrigerator - not something you can say with a stuffed chicken.

    A take on traditional stuffed chicken, our One Pot Chicken and Stuffing with Sausage is crisp, moist and the perfect holiday dish for those times you don't want to prepare a full-on holiday meal. Made with sausage, mushrooms and celery, our stuffing is hearty and moist, plus has the ability to get a few crispy bits from not being stuffed and steamed in the chicken.

    How to Make One-Pot Chicken and Stuffing

    Ingredients You'll Need

    Ingredients for a One Pot Chicken and Stuffing laid out on a table

    Chicken Thighs, thick-sliced bread, Italian sausages, butter, onion, celery, cremini mushrooms, sage, fennel seed, chicken stock, salt and pepper.

    Toast the Bread

    Preheat your oven to 350°. Cut your bread into half-inch cubes and arrange on a baking sheet. Toast the bread in the oven for 10 minutes, tossing them about halfway through. One the bread cubes are lightly toasted, dump them into a large bowl.

    • Loaf of bread on a cutting board being cut into cubes
    • Bowl with toasted bread cubes

    Crisp the Chicken Skin

    Season the chicken with a good sprinkling of salt and pepper on both sides. Arrange the chicken, skin side down, in a large dutch oven, braiser, or skillet. Place on medium-high heat and cook until the skin is crispy, about 8-10 minutes. Flip the chicken and cook an additional minute. Place the chicken on a plate. (The chicken doesn't need to be cooked through as it will finish cooking in the oven.)

    • Raw chicken thighs in a Le Creuset braiser
    • Chicken with crispy skin in a le creuset braiser

    Brown the Sausage

    Using the same pot as the chicken, add the sausage meat in chunks. Sauté for 3 minutes, until it begins to brown, then turn the sausage and break it up into bite-sized pieces. Cook for an additional 2-3 minutes until browned and add the sausage, with its juices to the bowl with the bread cubes.

    Cook the Vegetables

    Again, using the same pot as the sausage, melt two tablespoons of butter. Add the onions and celery, and saute for 2 minutes, stirring frequently. Add the garlic and quartered mushrooms and season with ½ teaspoon of salt and pepper. Cover and cook for 5 minutes, stirring every minute or so. Add the vegetables to the bowl with the stuffing.

    Pouring Chicken Stock into the stuffing

    Make the Stuffing and Bake

    To finish making the stuffing, add the chopped sage, fennel seeds and chicken stock. Stir to the stuffing to combine, ensuring all the bread gets soaked with liquid. Dump the stuffing back into your pan and arrange the chicken thighs on top. Bake in the oven for 30 minutes, until the stuffing begins to crisp on top and the chicken is cooked through. Garnish with fresh parsley.

    The finished One Pot Chicken and Stuffing on a table

    Helpful Tools for Making Our One-Pot Chicken and Stuffing with Sausage

    Below are affiliate links to products that will assist you in making our chicken and stuffing recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

    • Le Creuset Dutch Oven
    • All-Clad Tongs
    • Global Chef's Knife Set
    • Measuring Spoons

    Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

    One Pot Chicken and Stuffing Casserole and plated with white wine and sage leaves

    One-Pot Chicken and Stuffing with Sausage

    Philip Lago & Mystique Mattai
    A take on traditional stuffed chicken, our One Pot Chicken and Stuffing with Sausage is crisp, moist and the perfect holiday dish for those times you don't want to prepare a full on holiday meal. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Course food and drink, Main
    Cuisine Canadian, north american, Thanksgiving
    Servings 6 servings
    Calories 583

    Ingredients
      

    • 6 chicken thighs boneless with skin on
    • 8 slices bread cubed (8 cups)
    • 3 Italian sausages casing removed
    • 2 tablespoon butter
    • 1 medium onion diced
    • 2 stalks celery diced
    • 8 oz cremini mushrooms quartered
    • 2 tablespoon chopped sage
    • 2 teaspoon fennel seed
    • 1 cup chicken stock
    • sea salt and fresh ground pepper

    Instructions
     

    • Preheat oven to 350°. Arrange the bread cubes on a baking sheet and toast for 10 minutes, tossing about halfway through. Place the toasted bread cubes in a large bowl.
    • Season the chicken with salt and pepper. Place the thighs, skin side down in a French oven, braises, or large skillet. Turn the heat to medium-high and cook until the chicken skin is browned and crisp, about 8-10 minutes. Turn the chicken over and cook an additional minute. Remove the chicken and place on a plate. The chicken doesn’t need to be cooked through, as it will finish baking in the oven.
    • Using the same pot as the chicken, add the sausage meat in golf ball sized chunks. Cook for 3 minutes, then turn over and break up into small, bite-sized pieces. Cook and additional 2-3 minutes until browned and caramelized. Add the sausage, with its juices, to the bowl of bread cubes.
    • Again, using the same pot, melt 2 tablespoons of butter. Add the onions and celery, and sauté for 2 minutes. Add the garlic and mushrooms, then season with ½ teaspoon of salt and pepper. Cover and cook for 5 minutes, stirring every minute or so. Once the vegetables have softened, remove the pot from the heat and add the vegetables to the bowl with the bread and sausage.
    • Add the chopped sage, fennel seeds and chicken stock to the bowl with the stuffing ingredients. Toss until everything is well combined and all the bread cubes are moist. Dump the stuffing back into the pot and spread it out evenly.
    • Arrange the chicken thighs, skin up, in the stuffing so the flesh is cover and skine exposed . Bake in the oven for 30 minutes, until the stuffing begins to brown and crisp on top and the chicken is cooked through. Sprinkle with parsley before serving.

    Nutrition

    Calories: 583kcalCarbohydrates: 25gProtein: 33gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 155mgSodium: 773mgPotassium: 741mgFiber: 3gSugar: 5gVitamin A: 159IUVitamin C: 3mgCalcium: 115mgIron: 3mg
    Keyword chicken and stuffing, sausage stuffing, thanksgiving for two
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    « Grape and Goat Cheese Crostini with Pancetta
    Chocolate Rolls with Cream Cheese Frosting »

    Reader Interactions

    Comments

    1. Alexander says

      November 28, 2018 at 9:30 am

      I made this over the weekend and it was so good. I think it will be a regular meal for us. The stuffing was absolutely amazing.5 stars

      Reply
      • Chef Sous Chef says

        November 28, 2018 at 10:12 am

        Hi Alexander,

        Thanks for sharing. We're so glad you enjoyed the recipe so much.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Philip Lago and Mystique Mattai of Chef Sous Chef

    Hi, we're Philip + Mystique 

    We're the creators of Chef Sous Chef, authors of the cookbook, Eat With Us, and co-hosts of the web series, Dining In, on Food Network Canada.

    More about us →


    Eat With Us Cookbook

    Eat With Us Cookbook on marble table

    Now available at all your favorite retailers.
    PURCHASE NOW


    Popular Recipes

    Classic Creamy Carbonara
    DIY Beeswax Food Wraps
    Chocolate Hazelnut Spread
    Oven Baked Fries
    Coconut Crème Brûlée


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • As Seen In

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit (Coming Soon)
    • Work With Us

    If you purchase items through affiliate links, Chef Sous Chef Inc. may receive a commission at no additional cost to you.

    Copyright © 2023 Chef Sous Chef Inc.