Sausage Apple and Sage Stuffing

Thanksgiving is just around the corner! And I can’t wait. It’s my favorite holiday by far…you don’t have to stress about getting people gifts, friends and families get to spend quality time together, and then you just eat and eat and eat until you want to pass out and nap. Who could ask for more?

Sage Apple Sausage Stuffing

One of my favorite Thanksgiving dishes is stuffing. I guess it’s technically called dressing if you don’t cook it inside the turkey…but that sounds like salad dressing and it’s confusing, right? So let’s stick to calling it “stuffing” even though it’s baked in a casserole dish.

This stuffing is sourdough heaven. It has a slight apple tang, a hearty flavor from the sausage, and then a heavy  drizzle of browned butter and fried sage.

Can we talk about combining browned butter and sage for a minute? It produces the most amazing aroma ever. If you’ve never tried this, do it…you won’t regret it.

Sausage Stuffing with Apples and Sage

This recipe will make enough to feed 8-10 people. You pack it down into a 9×13 inch casserole dish and then bake it until the top is nice and crispy. It’s also really easy to make! The hardest part is slicing the bread into 1 inch cubes (why don’t I have a sharper bread knife for this?!).

The apple/sausage/sage combo is a fantastic alternative to your traditional stuffing recipe. Plus, if you’re not cooking for a big group, leftovers tastes just as delicious when heated up the next day!

Stuffing with Sausage Apple and Sage

What’s your favorite Thanksgiving dish? 6 more days until Thanksgiving! :)

Sausage, Apple, and Sage Stuffing
 
Ingredients
  • 1 Loaf of sourdough bread
  • 1 Lb sausage, removed from casing, cooked and crumbled
  • 2 Green apples, peeled and diced into 1/2-1 in cubes
  • 1 Yellow onion, diced
  • 4 Stalks of celery, cut into 1/2 inch slices
  • 1 Heaping tablespoon of fresh sage, minced (about 8-10 leaves)
  • 1 Stick butter
  • 1 Can of chicken broth
  • Salt and pepper to taste

Instructions
  1. The Night before: Cut bread into 1 inch cubes the night before and leave in bowl to dry out.*
  2. Preheat oven to 350 degrees.
  3. Place bread cubes on a baking sheet (spread evenly) and bake for 5-10 mins to dry out the bread.
  4. In a large skillet, melt 5 tbs of the butter over medium to medium-high heat. Add the chopped celery, onions, and apples and cook until the apples and celery are softened (about 10 mins).
  5. In a very large bowl, combine the apple/celery/onion mixture, the bread cubes, and the sausage together.
  6. Using the same pan that you cooked the celery in, melt the remaining 3 tbs butter over medium high heat. Add the minced sage.
  7. Swirl the pan so that the butter doesn’t burn but keep cooking it until you start to see brown bits and the butter is golden brown–you must watch this carefully as browned butter can turn into burnt butter quickly!
  8. Drizzle the sage/brown butter combo over the stuffing and stir to incorporate.
  9. Mix in the chicken broth a little at a time until the stuffing is nice and moist.
  10. Add a generous sprinkle of salt and some pepper to taste.
  11. Pour everything into a lightly buttered 9×13 casserole dish. Push down the mixture lightly to condense it a little bit.
  12. Pop into the oven for 30-40 or until the stuffing is heated through and the top is crispy.

Notes
*If you don’t have time to dry out the bread cube the night before, just toast the cubes a little longer in the oven.

 

 

Homemade Mulled Wine

We haven’t seen rain in San Francisco for over 2 months. 2 months! And when it did rain 2 months ago, it only rained for one day…it’s so weird and I’m anxiously waiting for some drops so that we can get some snow up in Tahoe. Fortunately for me, I’m running away and heading to the warm beaches of Mexico for a few days this week! Muahaha. But when I get back…I expect rain. :)

However, the warm weather has not stopped my friends and I from embracing Fall and enjoying some seasonal festivities (including a Friendsgiving potluck this past Saturday and a friendly game of softball yesterday). In my opinion, the best way to celebrate the holiday season is by chowing down on some delicious food and sipping on tasty drinks.

Warm, spiced drinks scream comfort to me. It’s quite possibly my favorite part of the holiday season (besides snow!!). If you’re looking for a last minute drink to make or an item to contribute to a potluck, this is your recipe! It’s extremely quick to whip up, it will make the entire place smell like winter spices, and you can double or triple the recipe to accommodate a huge group of people. Plus, you don’t need expensive wine for this so it’s pretty cheap to make…Helloooo, 2 buck Chucks from Trader Joes.

I do love making this mulled cider with fresh fruit recipe but this mulled wine might have surpassed the cider this time around. If you already have the spices on hand, all you need to buy is wine, an orange, and some brandy.

Trust me, this recipe is a must.

Mulled Wine

You just add orange zest, sugar, and spices to a medium sized pot, pour in enough wine to juuuust cover all of the ingredients and then bring everything to a rapid boil for about 8-10 minutes to create a spiced syrup. Then you add the rest of the wine, squeeze in the juice of the orange you zested, and warm everything up over low heat.

Once your mulled wine is heated (not boiling or else you’ll burn off the alcohol), you top it off with some brandy, and that’s it! Serve and enjoy.

What’s your favorite holiday drink?

Mulled Wine
 
Prep time

Cook time

Total time

 

Serves: 4

Ingredients
  • 1 bottle of Cabernet Savignon (or your favorite red wine)
  • 2 cinnamon sticks
  • 8 whole cloves
  • 2 star anise
  • 1/4 teaspoon nutmeg
  • 1/3 cup sugar
  • 1 large orange
  • 1/4 cup brandy (more or less to your taste)

Instructions
  1. Zest the orange skin (by using a vegetable peeler or knife) into thick slices.
  2. In a medium sized pot, add the orange zest, cinnamon sticks, cloves, star anise, nutmeg, and sugar together.
  3. Pour just enough wine to cover everything (in a medium pot, this was a little less than 1/4 of the bottle for me).
  4. Bring the mixture to a rapid boil for about 8-10 mins while stirring occasionally. This will thicken it a little bit and create a flavorful syrup.
  5. Bend head over mixture and smell..it smells like winter!
  6. Once the syrup is ready, turn the heat down to low. Add the rest of the wine. Squeeze the juice out of the orange you zested earlier into the pot.
  7. Let the wine slowly warm up. You must do it at a low temp so that the alcohol doesn’t burn off.
  8. Once it’s warm enough, add the brandy and serve immediately.

 

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