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Sage Sausage Dressing

 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).
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.