California Walnut and Sausage Stuffing
Courtesy of Walnut Marketing Board
Servings: 12
Prep Time: 15 Min.
Cook Time: 60 Min.
Prep Time: 15 Min.
Cook Time: 60 Min.
What you need:
* 8 c. cubed calabrese bread or any crusty bread
* 1 lb. mild Italian sausage, casings removed
* 1 Tbsp. olive oil
* 2 c. onion, chopped
* 2 c. fennel, chopped
* 1 tsp. salt
* 1 tsp. pepper
* 3 c. chopped apples (Gala, Golden Delicious, or McIntosh)
* 1/2 c. dry white wine
* 2 c. chopped California walnuts, toasted
* 2 Tbsp. fresh chopped sage leaves
* 2 Tbsp. savory
* 1/4 c. fresh parsley, chopped
* 1 1/2 c. chicken stock
* 1 lb. mild Italian sausage, casings removed
* 1 Tbsp. olive oil
* 2 c. onion, chopped
* 2 c. fennel, chopped
* 1 tsp. salt
* 1 tsp. pepper
* 3 c. chopped apples (Gala, Golden Delicious, or McIntosh)
* 1/2 c. dry white wine
* 2 c. chopped California walnuts, toasted
* 2 Tbsp. fresh chopped sage leaves
* 2 Tbsp. savory
* 1/4 c. fresh parsley, chopped
* 1 1/2 c. chicken stock
What to do:
1. 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 min. Let cool.
2. In a large, deep skillet, brown sausage over medium high heat, breaking into small pieces until no longer pink, about 10 min. Remove from pan and set aside.
3. 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 min. Add apples and wine, stirring until most of the liquid had been absorbed. Stir in bread, sausage, walnuts, sage, savory and parsley. Add chicken stock and stir to combine.
4. 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 min.
Tip: For an additional festive look to the stuffing add 1/2 cup (125 mL) of cranberries.
Makes 6 cups of stuffing.
Recipe courtesy of Walnut Marketing Board
2. In a large, deep skillet, brown sausage over medium high heat, breaking into small pieces until no longer pink, about 10 min. Remove from pan and set aside.
3. 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 min. Add apples and wine, stirring until most of the liquid had been absorbed. Stir in bread, sausage, walnuts, sage, savory and parsley. Add chicken stock and stir to combine.
4. 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 min.
Tip: For an additional festive look to the stuffing add 1/2 cup (125 mL) of cranberries.
Makes 6 cups of stuffing.
Recipe courtesy of Walnut Marketing Board
Wine pairings:
Cabernet Sauvignon, Chianti, Merlot