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Sage Sausage Dressing Recipe

Sage Sausage Dressing Recipe photo by Taste of Home

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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

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Sage Sausage Dressing Recipe

Prep: 40 min. Bake: 25 min.

Yield: 17 Servings

40 25 65

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 (14 ounces) seasoned stuffing cubes
1 cup chopped walnuts, toasted
1/4 cup thinly sliced fresh sage

Directions

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 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Yield: 17 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 258 calories, 14 g fat (4 g saturated fat), 18 mg cholesterol, 641 mg sodium, 26 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Sage Sausage Dressing in Taste of Home November 2011, p84

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Sage Sausage Dressing

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Reviewed on Nov. 26, 2011 by MMMMMJames

I substituted turkey sausage and cooked it with more sage.

Reviewed on Nov. 25, 2011 by martylb

Took this dish to a family Thanksgiving gathering and everybody LOVED it. They were fighting over who would take the leftovers home! Will definitely make this one again. VERY yummy!!

Reviewed on Nov. 25, 2011 by Maureen001

My mother requested chestnuts in the dressing for Thanksgiving, so I substituted them for the walnuts. This was the rave dish at dinner. I doubled the recipe, which allowed everyone to take some home with them. Definitely a keeper!

Reviewed on Nov. 21, 2011 by lurky27

This wasn't my favorite kind of stuffing. Maybe the combination of fruits and wine just wasn't to my liking.

~ Theresa

Reviewed on Oct. 30, 2011 by sistamaggie

This is a FABULOUS recipe that I not only made on Thanksgiving, but also on Christmas and it was a hit both time. It was just so delicious! I have been anxious for Thanksgiving so that I could make it again.

Reviewed on Oct. 28, 2011 by mas4144

I tried this recipe. My husband did not care for it and neither did I. Being from Texas, I found that this recipe lacked seasoning. I added salt and pepper and more butter but still it was very bland. The packaged bread mix was too gooey. I will not fix this dish again. I threw the remainder away.