Cranberry and Walnut Stuffing
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Cranberry and walnut stuffing - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp (45 g) unsalted butter, plus more for the pan
- 1.5 cups walnuts or pecans
- 250g sweet Italian sausage, casing removed
- 2 stalks celery, chopped
- 1 medium onion, chopped
- Coarse salt and ground black pepper
- 1 cup dried cranberries
- 400 g of ready-made mixture for cornbread stuffing
- 1 tbsp finely chopped fresh sage
- 2 tsp finely chopped fresh thyme
- 2 cups chicken or turkey broth
- 1 large egg, lightly beaten
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Lightly grease a 2- to 3-quart glass or ceramic baking dish.
In a dry saucepan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop. - Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.
Reduce heat to medium and add celery, onion, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the cranberries and cook until the berries plump up slightly, about 1 minute, then remove from heat. - In a large bowl, combine the stuffing mixture, sage, thyme and walnuts.
In a large measuring cup, combine the broth and egg, then add the mixture to the bowl along with the sausage and vegetable mixture. Add 1/2 teaspoon each of salt and pepper and stir gently to combine. - Place the filling in a baking dish and bake until heated through and golden brown on top, 30 to 40 minutes. Serve hot.
Author of the recipe - Valerie Bertinelli is an American actress.
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