| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons unsalted butter, plus more for the baking dish
- 1 1/2 cups walnuts
- 8 ounces sweet Italian sausage, casings removed
- 2 celery stalks, chopped
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 1 cup dried cranberries
- One 14-ounce package cornbread stuffing mix, such as Pepperidge Farm
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons finely chopped fresh thyme
- 2 cups turkey or chicken stock
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
- In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
- Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
- In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
- Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 367 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 12 g |
| Cholesterol | 45 mg |
| Sodium | 903 mg |
Reviews
This is a great recipe!! If it comes out too salty or not enough flavor them you need to check what sausage and stuffing mix you use since the recipe does not call for salt!
I used homemade breadcrumbs and sage sausage for stuffed pork chops and they were a huge hit with the family. Thanks Valeri.
I used homemade breadcrumbs and sage sausage for stuffed pork chops and they were a huge hit with the family. Thanks Valeri.
Tried this recipe for Thanksgiving this year. I have to say it’s not my favorite. It came out rather dry and a tad salty. The flavor profile wasn’t truly stacked or dynamic the way I expected.
LOOKS GOOD! Will be doing a trial pre-thanksgiving tasting on this recipe. Will come back and give a review. Joan
My family and I love this recipe! It’s simple and delicious side dish for Thanksgiving dinner. For a beginner cook like myself, it’s easy to make. I find my girls licking their fingers! Hahaha
Great, and I don’t like stuffing!!!