Ingredients1 h 10 m servings 479 cals
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Heat a large skillet over medium-high heat. Cook and stir the sausage in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set the sausage aside in a mixing bowl. Melt the butter and olive oil in the skillet over medium heat; stir in the celery and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir the cooked sausage into the onions along with the sage and apples. Continue cooking until the apples are just turning soft, about 5 minutes more. Whisk the chicken soup base and water together in a bowl until dissolved. Add the apple cider; stir in the sausage mixture along with the bread cubes until the bread is moist. Pack the stuffing into the prepared baking dish.
- Bake uncovered in the preheated oven until lightly browned and the edges are crisp, about 30 minutes.
Per Serving: 479 calories; 21.6 g fat; 54.8 g carbohydrates; 15.8 g protein; 41 mg cholesterol; 1425 mg sodium. Full nutrition
ReviewsRead all reviews 3
I do not agree with the first review. I thought this was great! We had it for Thanksgiving and even people who do not like stuffing liked this. I used Spicy Italion Sausage and amped up the s...
Really liked this stuffing. Moist, but not gooshy. We did use a full pound of 'breakfast'-type sausage, with a couple of shakes of sage instead of all the fresh sage and chicken stock instead ...