1/4 c port wine or 2 T grape juice plus 2 T chicken broth
1/2 c. dried cherries
1 large tart apple, peeled, finely chopped
1 T lemon juice
1 lb bulk sage pork sausage
1 med onion, chopped
2 celery ribs, sliced
2 T olive oil
3 c chicken broth
1/2 c orange juice
1/4 c butter, cubed
1 pkg (14 oz) seasoned stuffing cubes
1 c walnuts, chopped and toasted
1/4 c thinly sliced fresh sage
Instructions
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 inch x 9 inch baking dish. Bake,
uncovered at 350 degrees for 25-30 minutes or until lightly browned.
Originally Submitted
1/23/2012
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