Ingredients
1/4 cup port wine or 2 tablespoons grape juice plus 2 tablespoons chicken broth1/2 cup dried cherries1 large tart apple, peeled, finely chopped1 tablespoon lemon juice1 pound bulk sage pork sausage1 medium onion, chopped2 celery ribs, sliced2 tablespoons olive oil3 cups chicken broth1/2 cup orange juice1/4 cup butter, cubed1 package (12 ounces) seasoned stuffing cubes1 cup chopped walnuts, toasted1/4 cup thinly sliced fresh sage Additional thinly sliced fresh sage, optional
Preparation
Preheat oven to 350°. 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, until lightly browned, 25-30 minutes. If desired, top with additional sliced fresh sage.
