Preheat oven to 375 F degrees. Lightly spray a large casserole dish with cooking spray. I used a 10x15 inch casserole dish. Set aside.
In a large skillet melt the butter over medium-high heat. Add the olive oil, then add the onion and celery to the skillet. Cook for about 5 minutes or until the onion becomes translucent. Season with a bit of salt and pepper.
Add the rosemary, thyme, paprika, allspice and stir to combine.
Stir in the Worcestershire sauce and add the smoked sausage. Cook for another 5 minutes just until the sausage starts to brown a bit.
Add about 1/2 of Port (1 1/2 cups) to the skillet, then the mushrooms and cook for another 5 minutes. Add the cooked rice and chicken broth and cook for 2 more minutes.
In a large bowl add the bread cubes then add the sausage mixture and stir well to combine.
Add in the nuts and dried fruit and stir well.
Transfer the stuffing to the prepared casserole dish, then pour over the leftover Port.
Bake for 1 hour until the stuffing starts to brown on top.
This recipe would work well with any variety of nuts and dried fruits that you like best. You can feel free to get creative with it.
Store leftovers in an air tight container in the fridge for 3 to 4 days.
Freeze leftovers in a freezer bag or air tight container for up to a month.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.