This stuffed chicken thigh with sausage recipe came to me as I was thinking about the last time I made stuffed chicken breast. I was going through a slight chicken breast fatigue. Sometimes when I meal plan there are just some ingredients that I just can’t see myself eating. With that being said, on the flip side there is a little voice in my head encouraging me to cook a certain meal. Guiding my thoughts and taste buds to combine some of my favorite flavors.
I believe it is partially the scientist in me that wants and yearns to create something new in the kitchen while staying true to my southern roots, and that is exactly why I love southern food. Our ancestors were able to take the ingredients that they had and create masterpieces that we still rely on today as a foundation!
So as for these stuffed chicken thighs, it started with me wanting to stuff chicken breasts. I have been on a stuff everything tangent! Tomatoes, mushrooms, pork chops, crabs, you name it, Its on my “I need to make this asap” list. To be honest, I’m not even sure where the urge came from. I always try to write out any recipes or foods that I want to eat.
The time of day I have the most ideas about food are late morning right before I eat lunch. Just like when we go shopping hungry and easily stray from our list, when I’m hungry my best food ideas come to mind. The list I come up gives me a chance to make menu to cook around it.
Stuffing in general is a loose term and what stuffing means to me may mean something entirely different to you. This on top of the fact that there are so many ways to make a stuffing, and just like a stocking stuffed at Christmas time, you never know what may come out unless you ask the cook beforehand.
The biggest thing about this stuffed chicken is that it is a meat lover’s dream. Sorry my fellow veggie lovers. With this stuffed thigh recipe, I took green onion pork sausage links, removed the casings and placed it in a single layer on top of chicken thighs. I laid the chicken thighs out like a flat square bed. The bed of thighs used was a total of 6 boneless skinless thighs and about ½ pound of green onion pork sausages.
These stuffed chicken thighs can be served with a dressed up rice and green veggies.
Stuffed Chicken Thighs
- 2 Tsp Seasoning all blend
- 6 Chicken thighs
- 1/2 lb Green onion pork sausage links casings removed
Season 6 boneless skinless chicken thighs with salt and pepper to taste and 2 teaspoons of season all. The pork sausage will add a saltiness to the chicken so a thin layer of salt and pepper should be fine.
Lay chicken on top of a piece of foil in 2 rows of 3 thighs. Leave no gaps between chicken so that it makes one layer of chicken.
Spread pork sausage with casings removed out into a layer on top of the chicken thighs. Leave room around the edges of the chicken so that when it is rolled up the inside will not spill out.
Bake in oven at 400 F for 1 ½ hours. Remove and serve hot.
if green onion pork sausage is not available, ground pork with 1/2 chopped onions and 2 tbsp of chopped green onion can substitute