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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Nut and Pork Stuffing Recipe

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This recipe for Nut and Pork Stuffing is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup shelled walnuts
1 cup slivered almonds
1 cup macadamia nuts
1 cup shelled pistachios
2 bags (16 ounces each) herb-seasoned stuffing mix
3/4 to 1 pound pork sausage meat
8 Tbsp. (1 stick) unsalted butter
1 large onion, peeled and chopped
3 stalks celery, thinly sliced
3 carrots, peeled and finely chopped
1 Tbsp. finely chopped garlic
3 Tbsp. chopped fresh sage
1/2 tsp. freshly ground black pepper
4 cups chicken broth
Directions:
Directions:
Preheat oven to 350°. On a baking sheet, spread walnuts, almonds and macadamias into an even layer. Bake until golden and fragrant, 8 to 10 minutes. Let cool. Add pistachios; coarsely chop nuts.

Place stuffing mix in a very large bowl; set aside. Heat a large skillet over medium-high heat until hot. Add sausage and cook until browned, about 6 minutes, stirring frequently to break up any chunks. Transfer to a paper-towel-lined plate; let drain. Discard any fat left over in skillet.

Heat butter in skillet until melted. Add onion, celery, carrots and garlic. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Transfer to bowl with stuffing mixture; add sausage, sage and pepper and toss to combine. Pour chicken broth over stuffing mixture; mix well. Refrigerate until ready to use. Before using, stir in nuts; let stand at room temperature for 30 minutes.
Number Of Servings:
Number Of Servings:
10

 

 

 

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