Port is a sweet red wine that's often served as a dessert beverage, but it adds a deep flavor to our family's hearty stuffing. —Denise Hruz, Germantown, Wisconsin
Sage Sausage Dressing
Sage Sausage Dressing
Prep Time
40 min
Cook Time
25 min
Yield
17 servings
Ingredients
- 1/4 cup port wine or 2 tablespoons grape juice plus 2 tablespoons chicken broth
- 1/2 cup dried cherries
- 1 large tart apple, peeled, finely chopped
- 1 tablespoon lemon juice
- 1 pound bulk sage pork sausage
- 1 medium onion, chopped
- 2 celery ribs, sliced
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1/2 cup orange juice
- 1/4 cup butter, cubed
- 1 package (12 ounces) seasoned stuffing cubes
- 1 cup chopped walnuts, toasted
- 1/4 cup thinly sliced fresh sage
- Additional thinly sliced fresh sage, optional
Directions
- Preheat oven to 350°. In a small saucepan, bring wine to a boil. Stir in cherries; remove from the heat. In a small bowl, combine apple and lemon juice; toss to coat. Set aside cherry and apple mixtures.
- In a Dutch oven, cook sausage over medium heat until no longer pink. Remove from pan with a slotted spoon; drain. In the same pan, saute onion and celery in oil until tender. Add the broth, orange juice and butter; heat until butter is melted.
- Stir in the stuffing cubes, walnuts, sage, cherry mixture, apple mixture and sausage. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, 25-30 minutes. If desired, top with additional sliced fresh sage.
Nutrition Facts
3/4 cup: 258 calories, 14g fat (4g saturated fat), 18mg cholesterol, 641mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 7g protein.
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