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