Best 6 Sausage Stuffed Chicken Recipes

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Craving a hearty and flavorful meal? Look no further than sausage-stuffed chicken, a delightful dish that combines succulent chicken and savory sausage for an explosion of flavors. This delectable dish is not just about the chicken; it also features a tantalizing stuffing made with ground sausage, aromatic herbs, and a touch of tangy mustard. The chicken is then roasted to perfection, resulting in a crispy golden-brown skin and tender, juicy meat that pairs perfectly with the flavorful stuffing. Prepare to embark on a culinary journey with our carefully curated collection of sausage-stuffed chicken recipes, each offering unique variations and tantalizing flavors to satisfy every palate. From traditional recipes passed down through generations to innovative twists that add a modern flair, our selection will guide you through the process of creating this delectable dish. Whether you prefer a classic stuffing or one with a spicy kick, our recipes cater to your every desire. So, gather your ingredients, let your creativity shine, and indulge in the irresistible charm of sausage-stuffed chicken.

Here are our top 6 tried and tested recipes!

SAUSAGE-STUFFED CHICKEN



Sausage-Stuffed Chicken image

I came up with this entree one day when I was looking for something new and interesting to serve guests. The sausage makes the chicken even more hearty and satisfying.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 9

2 packages (10 ounces each) frozen broccoli spears, thawed and drained
1 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1/2 cup dry bread crumbs
Salt and pepper to taste
1 egg
8 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted

Steps:

  • Place broccoli in an ungreased 13-in. x 9-in. baking dish; set aside. In a large skillet, brown sausage and onion until sausage is no longer pink; drain. Remove from the heat. Add cheese, crumbs, salt, pepper and egg; mix well. Flatten each chicken breast to 1/4-in. thickness. Place about 1/3 cup mixture down center of each chicken breast. Fold long ends over filling; fold ends up and secure with a toothpick. Place chicken, seam side down, on top of broccoli; spread soup over all. Bake, uncovered, at 350° for 40-50 minutes. Remove toothpicks before serving.

Nutrition Facts :

SAUSAGE-STUFFED CHICKEN BREASTS



Sausage-Stuffed Chicken Breasts image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 large, skinless, boneless chicken breast halves, about 6 ounces each
1 pound sausage meat
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons flour
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup dry white wine
1 bay leaf
1/4 teaspoon dried thyme
1 cup canned imported tomatoes
2 tablespoons tomato paste
1/2 cup chicken broth
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 400 degrees.
  • Place one chicken breast half at a time between sheets of plastic wrap, wax paper or, preferably, split-open plastic bags. Pound the breasts with a flat, heavy mallet, making them flat, but do not break the flesh of the breasts.
  • Shape one-quarter pound of the sausage meat at a time into an oval. Place the sausage in the middle of a breast half and wrap to enclose it thoroughly, envelope fashion. Repeat with remaining sausage meat and breast halves.
  • Sprinkle with salt and pepper. Dredge lightly in flour and shake off excess.
  • Heat the butter in a heavy skillet and add the chicken rolls. Cook, turning as often as necessary to brown lightly on all sides, about five minutes.
  • Remove the chicken rolls to a baking dish.
  • Add the onion and garlic to the skillet. Cook, stirring, until wilted. Add the wine and cook down until the wine is reduced by half.
  • Add the bay leaf, thyme, tomatoes and tomato paste and stir to blend. Cook about one minute and add the chicken broth. Cook down about five minutes and pour the sauce over the chicken rolls.
  • Place in the oven and bake 20 minutes. Serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1028 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS



Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers image

This is an intense food experience, not for the bland palates of the world: succulent chicken thighs, artichoke hearts, olive, pepperoncini, and sausage-stuffed cherry peppers!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h55m

Yield 6

Number Of Ingredients 19

6 (4 ounce) bone-in chicken thighs with skin
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon salt
18 cherry peppers in brine (such as Peppadew®)
6 ounces fresh Italian sausage
2 tablespoons olive oil
1 onion, sliced
1 pinch salt
4 cloves garlic, crushed
1 tablespoon herbes de Provence
½ teaspoon crushed red pepper flakes
1 cup sliced pepperoncini peppers, with liquid
2 cups chicken stock
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup pitted kalamata olives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
  • Stuff each cherry pepper generously with Italian sausage. Set aside.
  • Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
  • Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
  • Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
  • Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
  • Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
  • Return to medium-high heat and bring to a simmer.
  • Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
  • Garnish with chopped basil, oregano, and marjoram.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 15.7 g, Cholesterol 75.3 mg, Fat 25.2 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 6.2 g, Sodium 2487.2 mg, Sugar 3.1 g

SAUSAGE STUFFED CHICKEN LEG QUARTERS



Sausage Stuffed Chicken Leg Quarters image

Make and share this Sausage Stuffed Chicken Leg Quarters recipe from Food.com.

Provided by faragj

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken leg quarters
4 Italian sausages, sweet
1/4 cup breadcrumbs, any variety
1 egg
paprika (optional)
aluminum foil
cooking string

Steps:

  • with a filet knife carefully separate bone from the leg quarters.
  • be sure to pull the meat away from the bone as you do this and invert the meat like a sock.
  • once done flip meat around so it is in its original shape and set aside.
  • in a medium bowl remove skin from sausages and add breadcrumbs and egg and knead till combined.
  • stuff leg quarters with sausage intil chicken pieces appear as original shape before boning.
  • with needle and coking string carefully close thigh end of leg quarters and place in baking sheet.
  • spinkle with paprika or sazon for color/to taste.
  • cover with foil and bake in 350 Farenheit oven on middle rack for 30- 45 minutes.
  • recipe can be doubled.

SAUSAGE-STUFFED ROASTED CHICKEN BREAST AND SIDE DISHES



Sausage-Stuffed Roasted Chicken Breast and Side Dishes image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 16

4 boneless, skin on chicken breasts
2 cups flour, for dredging
6 maple breakfast sausage links
2 tablespoons extra virgin olive oil
1 cup prepared basil pesto
1 cup condensed milk (as used) or cream
1/4 cup dark raisins
1 cup warm water
2 (10-ounce) packs frozen spinach
1 medium yellow onion
2 vine ripe tomatoes
Unsalted butter, for sauteing
4 zucchini flowers
Small piece Brie
1/2 pound fresh string beans
1 fresh lemon

Steps:

  • Pre-heat the oven to 350 degrees
  • To prepare chicken: If frozen, thaw the chicken breasts, rinse, pat dry and set aside. Using a large flat plate prepare the "dredging flour" with salt and pepper and set aside. Take 2 of the maple sausage links and cut them into half so you have 4 pieces. Open the chicken breasts and remove the "fillet" and reserve for another use. Make a small pocket in the inside of the breast. Place 1 of the sausage pieces in the pocket and wrap the breast around it creating a closed container surrounding the sausage. Dredge the breasts in the prepared flour and set the 4 breasts on a clean plate. Heat 2 tablespoons of olive oil in an oven safe lidded skillet. Starting with the open end first, brown the breasts fully being careful not to open the closed breast. As the breasts cook, the opening will seal making it easier to finish the searing and browning. Once fully browned cover and place in the oven and cook through. Using a small saucepan, combine basil pesto and cream and mix well. Over medium heat reduce the pesto/cream mixture by 1/3 and set aside.
  • For the spinach: Plump the raisins in a cup of warm water and set aside. Cut the remaining sausage in to small pieces and set aside. Remove the frozen spinach from the package. Carefully cut the blocks into 8 large pieces. Using a lidded skillet, saute the onion in 2 tablespoons of olive oil for 2 minutes. Add the sausage and lightly brown. Add the frozen spinach and cover. When the spinach has totally thawed combine the onion and sausage and season with salt to taste. Add the raisins and their liquid and finish cooking, about 10 minutes. Allow the liquid to evaporate but do not dry out completely.
  • Tomatoes, zucchini flowers and string beans: Using a non-stick pan quickly sear the tomatoes in some butter. Do not cook them longer than 30 seconds on each side. Reserve the pan and juices for cooking the zucchini flowers. Gently open the zucchini flower and remove the piston from its center. Replace it with a small piece of brie and close the flower. Using the same pan from above quickly cook the zucchini flowers. They are done when you see the Brie melting. Remove from the pan and place 1 on each of the seared tomato slices. Set aside. Bring a pot of lightly salted water to a boil. Add the string beans and cook until your desired doneness. Dress with extra virgin olive oil and some freshly squeezed lemon. Season with the freshly ground black pepper.
  • Remove the roasted chicken breasts from the oven and remove the skin. Place one breast centered on the lower third of the individual plate. Place a zucchini flower topped tomato on each plate centered above the breast. Frame the plate with some dressed sting beans on one side and the sauteed spinach on the other. Slowly re-heat the basil pesto sauce and place 2 to 3 spoonfuls of the sauce on each breast. Serve warm and enjoy.

SAUSAGE STUFFED CHICKEN PARMESAN



Sausage Stuffed Chicken Parmesan image

I wanted something different than chicken parmesan, so I added a sausage mixture to kick it up. This turned out to be a great hit in my family. Note to Self... do not use colored toothpicks ;)

Provided by Vseward Chef-V

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless boneless skinless chicken breasts
1/2 lb ground Italian sausage
1 fresh garlic clove, minced
1 teaspoon italian seasoning
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 cup finely chopped onion
2 tablespoons light olive oil
1 teaspoon oregano
1 tablespoon spicy brown mustard
1 egg, well beaten
1 tablespoon water
1/2 cup all-purpose flour
1 cup Italian seasoned breadcrumbs
1 cup shreddred mozzarella cheese
1 (15 ounce) jar marinara sauce

Steps:

  • Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. to about 1/4-inch thickness.
  • Break up sausage and mix with Italian seasoning, garlic powder, chili powder and mustard, minced garlic and chopped onion. Shape sausage mixture into 4 link shapes.
  • Add water and egg to make an egg wash.
  • Preheat oven to 375°F Drizzle Olive Oil in an oven safe skillet.
  • Brush one side of each breast with egg wash. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.
  • Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place in oven safe skillet. Bake 45 minutes.
  • Very Important, remember where your toothpicks are. I place the chicken a certain way in the pan, so I know where they are to remove.
  • Pour Marinara over chicken, Sprinkle with Cheese add oregano on top and cook another 10-12 minutes until cheese has melted.

Nutrition Facts : Calories 757, Fat 36, SaturatedFat 11.7, Cholesterol 176.1, Sodium 2092.5, Carbohydrate 51.1, Fiber 2.9, Sugar 13.8, Protein 54.5

Tips:

  • Choose the right sausage: Italian sausage is a classic choice for stuffing chicken, but you can also use other types of sausage, such as breakfast sausage, chorizo, or kielbasa. Just be sure to choose a sausage that has a flavor that you enjoy.
  • Cook the sausage thoroughly: Before you stuff the chicken, be sure to cook the sausage all the way through. This will help to prevent the chicken from becoming contaminated with bacteria.
  • Don't overstuff the chicken: When you're stuffing the chicken, be careful not to overstuff it. Too much stuffing can make the chicken difficult to cook evenly.
  • Use a meat thermometer: The best way to ensure that the chicken is cooked all the way through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken and cook until the internal temperature reaches 165 degrees Fahrenheit.
  • Let the chicken rest before carving: Once the chicken is cooked, let it rest for a few minutes before carving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Sausage-stuffed chicken is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can make sure that your sausage-stuffed chicken is perfectly cooked and flavorful. So next time you're looking for a new recipe to try, give sausage-stuffed chicken a try. You won't be disappointed!

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