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  • Chef Hugo Uys

CHUT UP's Stuffing

The Triple Threat Sausage, Apple & Caramelized Onion Stuffing


  • 1 ½ lbs day old white bread, cut into 1 inch cubes

  • ¾ lbs antibiotic-free chicken sausage

  • 2 medium vidalia onions, diced

  • 1 cup golden raisins

  • 2 stalks celery, diced

  • 2 gala apples, cored and medium diced

  • 2 tbsp fresh parsley, chopped

  • 4 oz unsalted butter

  • 1 tbsp kosher salt

  • 1 tsp freshly ground black pepper

  • ¾ cup chicken stock

  • ¼ cup CHUT UP Apple & Caramelized Onion Chutney


  1. Preheat oven to 350 degrees F

  2. In a large sauté pan, melt butter and add the onions, celery, apples, parsley, salt and pepper

  3. Sauté over medium heat until veggies are softened, 8 to10 min.

  4. Place sautéed veggies in a large mixing bowl

  5. Add bread cubes to the veggies

  6. In the same sauté pan, sauté the sausage over medium heat until browned and cooked through, breaking up the sausage while stirring

  7. Add sausage to the bread cubes and veggies in mixing bowl

  8. Add chicken stock, CHUT UP Chutney (THE NOT SO SECRET INGREDIENT) and golden raisins to the mixture, mix well, and pour into a 9 by 12-inch baking dish

  9. Bake for 30 minutes, until browned on top and hot in the middle

  10. Spoon up and dig in!

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