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Sausage and Walnut Stuffing

Sausage and Walnut Stuffing
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Serves 10| Hands-On Time: | Total Time:



  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.
By November, 2012

Nutritional Information

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

Quick Tip

Kitchen timer
The stuffing can be prepared (but not baked) up to 2 days in advance (cool the vegetables before mixing with the bread and eggs); refrigerate, covered. On Thanksgiving Day: Bring to room temperature and bake as directed.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.