Print This Recipe Written by Chacha on Nov 22nd, 2015 in Celery, Chicken stock, Cornbread, Dressing, Dried Cranberries, Herbs, Nuts, Onions, Sausage, Stuffing, Thanksgiving | No Comments


  • 1 cup walnuts
  • Extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • Kosher salt
  • ½ pound spicy Italian sausage, casing removed, broken into bite-size chunks
  • 3 cloves garlic, smashed, peeled and finely minced
  • 10 fresh sage leaves, finely chopped
  • 2 sprigs rosemary, leaves finely chopped
  • One 14-ounce package cornbread stuffing mix (preferably Pepperidge Farm)
  • 1 cup dried cranberries
  • 2 to 3 cups chicken stock (preferably homemade)


Preheat the oven to 350 degrees F.

Grease a deep ovenproof dish (roughly 9 by 11 inches) and set aside.

Spread walnuts out on a baking sheet and toast in the preheated oven until golden, about 7 minutes; cool and chop coarsely. Set aside.

Coat a large sauté pan with olive oil over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the onions and celery and sauté over to medium heat. Season with salt and cook until the vegetables softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute. Stir in the garlic and sauté for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute. Remove from heat.

In a large bowl mix together the cornbread and the sausage mixture. Add chicken stock and stir gently to combine thoroughly until the bread absorb the liquid (Note: Add the stock gradually as you stir, being prepared not to use all of the liquid). Taste to check for seasoning and season with salt, if needed.

Stuff the cavity of the turkey or transfer it into the prepared dish. Bake the stuffing uncovered until the top forms a crust, about 30 minutes.

Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Continue cooking until the top is crisp and golden, about 10 to 20 more minutes.

Remove from the oven and serve immediately.

Tip: Put the Stuffing in the oven during the last hour of cooking the turkey


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