Sausage and Walnut Stuffing

Sausage and Walnut Stuffing
Chris Court
“Stuffing can get predictable, but not this version from my mom, who loads it up with sausage and, less expectedly, nuts. You can customize it to your taste. My mom often uses walnuts, but it’s delicious with pecans, too.” —Lindsay Hunt, food assistant

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Serves 10
preparation
25
minutes
cooking
95
minutes

Ingredients

1
tablespoon
olive oil
1
pound
sweet Italian sausage links, casings removed
6
tablespoons
(3/4 stick) unsalted butter
2
medium onions, chopped
6
stalks celery, chopped
2
cloves garlic, chopped
1
tablespoon
chopped fresh sage
kosher salt and black pepper
1
loaf country bread, cut into 1/2-inch pieces (about 8 cups)
2
cups
low-sodium chicken broth
1 1/2
cups
chopped walnuts
3
large eggs, beaten
1/2
cup
chopped fresh flat-leaf parsley

Directions

  1. Heat oven to 350° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
  2. Add the butter, onions, celery, garlic, sage, ¾ teaspoon salt, and ½ teaspoon pepper to the skillet. Cook, stirring often, until the vegetables are tender, 8 to 10 minutes.
  3. Toss the vegetables, bread, broth, walnuts, eggs, and parsley with the sausage. Transfer to a 9-by-13-inch baking dish and cover with foil. Bake until heated through, 30 to 40 minutes. Uncover and bake until browned, 15 to 20 minutes more.
Lindsay Hunt
November 2012

Nutritional Information

  • Per Serving
  • Calories 457
  • Fat 25 g
  • Sat Fat 7 g
  • Cholesterol 96 mg
  • Sodium 803 mg
  • Protein 19 g
  • Carbohydrate 39 g
  • Sugar 7 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 122 mg
What does this mean? See Nutrition 101.

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