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RECIPE VAULT » Sausage and Dried Cranberry-Walnut Stuffing

Sausage and Dried Cranberry-Walnut Stuffing

You can make the stuffing a day ahead, transfer to a baking dish and refrigerate, covered. Remove from the refrigerator and let it warm to room temperature before baking.

  • Serves 8
  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • 8 ounces breakfast sausage or sweet Italian sausage, casings removed 
  • 1 loaf sliced gluten-free sliced bread, torn into pieces
  • 1 tablespoon olive oil or unsalted butter
  • 1 medium onion, chopped
  • 2 ribs celery, finely diced
  • Salt and pepper
  • 1/3 cup dried cranberries
  • ½ cup coarsely chopped, toasted walnuts 
  • ½ teaspoon dried thyme
  • 1 cup chicken broth
  • ½ cup cranberry-raspberry juice
  1. Preheat the oven to 400°. In a skillet over medium heat, cook the sausage, breaking up with a wooden spoon, until meat is brown, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a large bowl; stir in the bread pieces until combined.
  2. Add the butter, onion and celery to pan with the sausage drippings. Season with ¾ teaspoon salt and ¼ teaspoon pepper and cook, stirring often, for 5 minutes. Add to the sausage mixture. Stir in the cranberries, walnuts and thyme; toss well. Add the broth and juice and toss again. Transfer to a baking dish and bake until heated through and crusty on top, about 45 minutes.


1 Serving: CALORIES 448; FAT 26.9 g (sat 4.7 g, mono 6.1 g, poly 4.9 g); PROTEIN 12.6 g; CARBS 44.2 g; FIBER 9.5 g; CHOLEST 22.1 mg; IRON 0.9 mg; SODIUM 872 mg; CALCIUM 23 mg


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