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Italian Sausage and Roasted Onion Stuffed Dates

Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes



  • 1 cup Holland House® Marsala Cooking Wine
  • 1 medium shallot, roughly diced
  • 2 cloves garlic, minced
  • 5 sprigs thyme, fresh
  • 2 cups mushroom stock
  • 2 cups cremini mushrooms, quartered
  • 1 More Than Gourmet Veal Demi-Glace Reduction
  • 1 Tbsp. brown sugar



  • 6 oz. mild Italian sausage, raw
  • ½ cup Cipollini onions, roasted and diced
  • 20 Medjool dates, pitted
Shop Ingredients


  1. For the sauce, combine the Holland House® Marsala Cooking Wine, shallot, garlic, and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce liquid to about 2 Tbsp. Add the mushroom stock, cremini mushrooms, veal demi-glace, and brown sugar. Stir to combine and reduce to ½ cup. Strain and reserve.
  2. Preheat oven to 375°F. For the dates, combine the Italian sausage and Cipollini onions, mix well. Stuff each date with about ½ oz. filling. Bake on a parchment-lined sheet tray for 10-15 minutes, or until sausage is fully cooked.
  3. Drizzle each date with sauce and serve immediately.