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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 17 |
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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. 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:
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).
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