Apple Parsnip and Raisin Stuffing

Serves 12


  • 1 package of Arrowhead Mills® Organic Savory Herb Stuffing
  • 3 lbs organic spicy chicken sausage meat
  • 6 cups of onion, diced
  • 2 cups celery stalk, diced
  • 1½ sticks unsalted butter, melted
  • 3 lbs of granny smith apples, peeled, cored and diced
  • 2 lbs of parsnips, peeled and diced
  • 1 cup of golden raisins
  • 1/2 cup packed fresh sage leaves, roughly chopped
  • 3/4 cup Imagine® Organic Low Sodium Chicken Broth
  • 1 teaspoon of Hain Iodized sea salt
  • ½ teaspoon of freshly ground black pepper


  1. Preheat oven 350° F.
  2. Butter a 15x10x2 glass baking dish.
  3. Heat a tablespoon of the butter in a large skillet over a medium high heat and add the onion, celery and sage. Cover and cook until tender, about 10 minutes.
  4. Stir in the sausage meat and using a wooden spoon break up the meat. Cook until well browned, about 15 minutes.
  5. Transfer to a bowl, stir in Arrowhead Mills stuffing mix.
  6. Add ¼ cup of the remaining butter to the skillet and sauté the apples and parsnips until tender, about 8 minutes. Stir in raisins and cook an additional 2 minutes.
  7. Transfer apple mixture to the stuffing mix. Stir in the remaining butter, broth, salt and pepper.
  8. Transfer stuffing to prepared baking dish and cover with buttered foil and bake for about 1 hour. Remove cover and bake until top is crispy and golden.