Sausage and Sage Stuffing with Dried Cranberries and Toasted Hazelnuts
Servings: 12
Calories: 353kcal
Ingredients
- 2 ¼ to 2 ½ cups low sodium chicken broth
- 1 tablespoon extra virgin olive oil
- ¾ pound sweet Italian sausage, cut into bite sized pieces
- 6 tablespoons unsalted butter, divided
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 ½ tablespoons sage, minced
- 3 tablespoons chives, thinly sliced
- 2 tablespoons thyme, minced
- 2 sourdough baguettes (completely stale), cut into 1 inch cubes
- ⅔ cup dried cranberries
- ⅔ cup toasted hazelnuts, roughly chopped
- salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Pour broth into a small saucepan and simmer over low heat. Cover and set aside.
- Pour oil in a sauté pan and place over medium high heat.
- Add sausage to pan and brown for 4 to 5 minutes.
- Remove sausage from pan and place in a large mixing bowl. Set aside.
- Drain fat from pan. Add 2 tablespoons butter to the pan and sauté onions and carrots for 3 minutes.
- Add sage, chives and thyme and sauté for another 3 minutes. Season with salt and pepper.
- Pour onion mixture over browned sausage and gently toss together.
- Add baguette cubes, dried cranberries and hazelnuts to the bowl and fold together.
- Pour hot broth over bread mixture and stir together until fully incorporated and well combined.
- Generously grease a baking dish with 2 tablespoons of butter and fill with the stuffing mixture.
- Cover with foil and place in the oven for 30 minutes.
- Remove from oven and uncover. Dot the top with the remaining 2 tablespoons of butter and place back in the oven for 15 minutes, uncovered.
- Allow to cool for 5 minutes before serving.
Notes
- *Makes 1 9”x 12” baking dish
Nutrition
Calories: 353kcal | Carbohydrates: 31g | Protein: 10g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 485mg | Potassium: 261mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1961IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg