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Happy feasting,
The Easy Eats Team
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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 mins
Cook time 45 mins
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
1⁄2 cup coarsely chopped, toasted walnuts
1/2 teaspoon dried thyme
1 cup chicken broth
1/2 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 3/4 teaspoon salt and 1/4 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.
