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Sage Sausage Dressing Recipe

Sage Sausage Dressing Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 25 min. YIELD:17 servings


  • 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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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: 258 calories, 14g fat (4g saturated fat), 18mg cholesterol, 641mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 7g protein.

Reviews for Sage Sausage Dressing

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MMMMMJames User ID: 6120068 211843
Reviewed Nov. 26, 2011

"I substituted turkey sausage and cooked it with more sage."

martylb User ID: 1456305 112065
Reviewed Nov. 25, 2011

"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!!"

Maureen001 User ID: 6347111 174493
Reviewed Nov. 25, 2011

"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!"

lurky27 User ID: 1251896 122504
Reviewed Nov. 21, 2011

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

~ Theresa"

sistamaggie User ID: 5482132 112061
Reviewed Oct. 30, 2011

"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."

mas4144 User ID: 6300876 211842
Reviewed Oct. 28, 2011

"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."

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