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Sage Sausage Dressing

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

17 ServingsPrep: 40 min. Bake: 25 min.

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

2 of 2

Sage Sausage Dressing (continued)

Directions (continued)

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).

Nutrition 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.