Cranberry-Walnut Stuffing

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
8 servings
Level:
Easy

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
Directions
Watch how to make this recipe.
  • 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.


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