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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
  • Total Time
    Prep: 40 min. Bake: 25 min.
  • Makes
    17 servings (3/4 cup each)


  • 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


  • 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-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.
Nutrition Facts
3/4 cup: 258 calories, 14g fat (4g saturated fat), 18mg cholesterol, 641mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 7g protein.

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  • rlhuebner
    Apr 12, 2013

    No comment left

  • Gputt124
    Nov 26, 2011

    No comment left

  • MMMMMJames
    Nov 26, 2011

    I substituted turkey sausage and cooked it with more sage.

  • martylb
    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
    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
    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
    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
    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.