Karen's Sausage, Black Olive and Walnut Stuffing
Updated Nov. 11, 2022
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1pound bulk pork sausage
- 1turkey liver, minced
- 1cup onions, peeled and chopped
- ½cup celery, very thinly sliced
- 1teaspoon fresh thyme, chopped
- 1loaf good bread, sliced
- 1cup mild, pitted California-style black olives, sliced
- 1cup walnut pieces
- ½cup Italian parsley, chopped
- 2tablespoons Cognac or 4 tablespoons Madeira, port or dry sherry
- Kosher salt and freshly ground black pepper to taste
- ½ to 1cup stock, depending on desired moistness
Nutritional analysis per serving (14 servings)
260 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 11 grams protein; 472 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the sausage and the minced turkey liver in a large heavy pan over medium heat, stirring until cooked and making sure the sausage meat is well broken up, about 12 minutes.
- Step 2
Add the onions, celery and thyme and cook, stirring frequently, until the onions are tender and pale yellow, about 10 minutes.
- Step 3
Toast the bread slices and dice; you should have about 3 cups. Place the sausage mixture in a bowl and add the bread.
- Step 4
Add the olives, walnut pieces, Italian parsley, Cognac, salt and pepper.
- Step 5
Add enough stock so the stuffing will hold together in the bird.
Private Notes