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Nut and Pork Stuffing Recipe

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This recipe for Nut and Pork Stuffing, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, November 14, 2007


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

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.

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