- 1/2 pound bulk sage-flavored pork sausage
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 teaspoons chopped fresh sage
- 1 Golden Delicious apple – peeled, cored, and diced
- 2 teaspoons chicken soup base
- 1/2 cup water
- 3/4 cup apple cider
- 1/2 loaf Italian bread, cubed
- 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.