Last time I was at Hill Top Berry Farm and Winery, I bought a bottle of their Mountain Apple Wine. Since I had so much fun playing around using beer to make seasonal scones, I decided to see what I could do with the Apple Wine. After playing around with dessert ideas, I did a 180 and started thinking about how to use the wine to brighten a stuffing/dressing recipe. Since so many stuffing recipes pair sausage and apples, I thought a Sausage and Apple Wine Stuffing would be a natural match.
1 lb. ground sausage
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes
1 small onion sliced into slivers
1 tsp. fennel seeds
1 tsp fresh thyme
1 tsp. rosemary
2 cups chicken broth
½ cup apple cider vinegar
1 cup apple wine
1 cup celery
½ cup dried cranberries
1 Granny Smith apple, peeled and chopped into small cubes
2/3 cups walnuts
- In a large ovenproof pan over medium-high heat, add sausage, salt, black pepper, and fennel seeds. Cook till nice and brown. Then, remove from heat and drain on a paper towel.
- Reduce heat to medium and then, in the same pan, cook the onions in the sausage grease. If there is too much grease, then sop up with a towel—if not enough, then add a little olive oil. Keep stirring the onions and continue to cook until caramelized, about 30 minutes or so. When done, remove from heat.
- In a bowl, throw in the bread crumbs, thyme, rosemary, and sage. Then, add the broth, vinegar, and apple wine. Stir till all the bread is moist.
- In the bowl, add celery, cranberries, apples, walnuts to the moistened bread. Then, add the drained sausage and caramelized onions. Stir to incorporate.
- Remove mixture to the original pan. Place in a 350°F oven and cook for 1 hour. Stuffing will be brown on top.