Sage Sausage Stuffing

By carvalhohm

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

Details

Servings 17
Adapted from tasteofhome.com

Preparation

Step 1

In small saucepan, bring wine to boil. Stir in cherries; remove from heat. In small bowl, combine apple and lemon juice; toss to coat. Set aside cherry and apple mixtures.

In Dutch oven, cook sausage over medium heat until no longer pink. Remove from pan with slotted spoon; drain. In same pan, saute onion and celery in oil until tender. Add broth, orange juice and butter; heat until butter is melted.

Stir in stuffing cubes, walnuts, sage, cherry mixture, apple mixture and sausage. Transfer to greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.