California Walnut and Sausage Stuffing

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If you're wondering what to put inside that 20-pound Thanksgiving turkey, or how to liven up an acorn squash, 50 Best Stuffings & Dressings is the book for you.

50 Best Stuffings and Dressings

Home Page > Kitchen and Cuisine > Recipes

This stuffing combines mild Italian sausage, tart apples, chunky pieces of calabrese bread, walnuts and fresh herbs. You can prepare the stuffing up to one day in advance, then reheat it before serving.

• 8 cups cubed calabrese bread 2 L

• 1 lb mild Italian sausage, casings removed 550 g

• 1 tbsp olive oil 15 ml

• 2 cups chopped onion 500 ml

• 2 cups chopped fennel 500 ml

• 1 tsp each, salt and pepper 5 ml

• 3 cups chopped apples (Gala, Golden Delicious or MacIntosh) 750 ml

• 1/2 cup dry white wine 125 ml

• 2 cups chopped California Walnuts, toasted 500 ml

• 2 tbsp each fresh chopped sage and savoury 30 ml

• 1/4 cup chopped fresh parsley 50 ml

• 1 1/2 cups chicken stock 375 ml

Arrange bread cubes in a single layer on a rimmed baking sheet. Bake in a 350°F (180°C) oven until cubes are lightly golden and toasted, about 10 minutes. Let cool.

In a large, deep skillet, brown sausage over medium high heat, breaking into small pieces until no longer pink, about 10 minutes. Remove from pan and set aside.

In same skillet, heat oil over medium high heat; add onions, fennel, salt and pepper. Cook until onions are tender, but not browned, about 7 minutes. Add apples and wine, stirring until most of the liquid had been absorbed. Stir in bread, sausage, walnuts, sage, savoury and parsley. Add chicken stock and stir to combine.

Transfer stuffing to a buttered baking dish, cover with foil and bake in 350°F (180°C) oven until warmed throughout, about 30 minutes. For a crispy topping, remove foil during last 10 minutes.

Tip: For a festive look, add 1/2 cup (125 ml) of cranberries to the stuffing.

Makes 6 cups of stuffing.

Source: www.walnutinfo.com

Credit: News Canada

Kitchen and Cuisine