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Chicken Sausage and Veggie Bake

Perfect for those first cool days of fall, this one-dish dinner is well balanced and super satisfying. It’s packed with savory chicken sausage, loads of veggies and sweet apple and topped with a crown of golden brown potatoes.



  1. Heat 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until softened, about 10 minutes.
  2. Add the chopped carrots and parsnips, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
  3. Sprinkle the flour over the over the vegetables and stir to combine. Cook, stirring constantly, for 2 minutes.
  4. Stir in the chicken broth and cook for 1 minute. Remove from the heat and stir in the sliced sausages, chopped apple and all but 1 tablespoon of the chopped parsley (reserve for garnish).
  5. Heat the oven to 425°F. Drain the potato slices well and pat dry. Arrange the potato slices in tight, overlapping circles over the stew. Drizzle with the remaining 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
  6. Bake until potatoes are tender and golden brown, 30 to 40 minutes.
  7. Remove from the oven and sprinkle the remaining parsley over the potatoes. Serve warm.