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Sage Sausage and Cider Stuffing

Sage Sausage and Cider Stuffing

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Terry E.

Terry E.

My family, as far back as I can remember loves stuffing that is moist, full of sage and as my wife calls it, 'mushy.' The layers of flavors in this one passed the family test and is now considered a winner for the holiday season.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1425 mg
  • 57%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. 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.
  3. 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.
  4. Bake uncovered in the preheated oven until lightly browned and the edges are crisp, about 30 minutes.
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Reviews

donna
5

donna

12/6/2010

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 spices. My Italion bread only cost $1.28!! (LOL)

BARNKITTY
3

BARNKITTY

11/30/2011

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 of water.

USLGoonie
3

USLGoonie

4/5/2010

Followed to a tee and not for me. Do not like the pork/chicken combo. Salty from the pork sausage and the base. Spent $5.00 on a loaf of Italian bread too!

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