Sausage and Walnut Stuffing

sausage-walnut-stuffing
Photo by Chris Court
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  • Serves 10
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 457 calories
    • 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
  • November 2012

Ingredients

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