“This stuffing is a Thanksgiving favorite! Keeping the traditional stuffing flavor ingredients such as sage, nuts, and sausage make for an extraordinarily moist stuffing!” - by Amy Wugs
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Preheat oven to 375 degrees F (190 degrees C). Butter a large baking dish.
- Spread macadamia nuts, pistachios, walnuts, and almonds in a single layer on a baking sheet, and bake 5 to 10 minutes, stirring often, until lightly toasted.
- Place sausage in a large skillet over medium heat, and cook until evenly brown. Set aside, and drain skillet. Melt butter in the skillet, and cook the onion, celery, carrots, and garlic until tender.
- In a large bowl, toss together the dry bread stuffing mix, roasted nuts, sausage, onion, celery, carrots, and garlic. Season with sage, salt, and pepper. Mix in 3 cups chicken stock. Gradually add remaining chicken stock as needed to make the mixture evenly moist. Transfer to the prepared baking dish. (Or use to stuff the turkey just before roasting.)
- Bake stuffing 25 minutes in the preheated oven, until crisp and golden brown.
Nutrition
Amount Per Serving (16 total)
- Calories
- 554 cal
- 28%
- Fat
- 32.3 g
- 50%
- Carbs
- 52.8 g
- 17%
Based on a 2,000 calorie diet
Share It
Reviews (5)
Rate This Recipe
"I make a similar stuffing to this recipe....I use hot pork sausage, chopped walnuts, one golden delicious apple cubed, chopped celery and onion and two boxes cornbread stuffing mix. I always add one c..." See morean of whole berry cranberries so that it is moist and adds a little sweetness. "
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
