Sage Sausage and Cider Stuffing

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.

Step: 1

Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

Step: 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.

Step: 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.

Step: 4

Bake uncovered in the preheated oven until lightly browned and the edges are crisp, about 30 minutes.

Per Serving: 479 calories; protein 15.8g; carbohydrates 54.8g; fat 21.6g; cholesterol 40.7mg; sodium 1424.8mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .