Karen's Sausage, Black Olive and Walnut Stuffing
Updated November 10, 2022
- Total Time
- 30 minutes
- Rating
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Ingredients
1 pound bulk pork sausage
1 turkey liver, minced
1 cup onions, peeled and chopped
½ cup celery, very thinly sliced
1 teaspoon fresh thyme, chopped
1 loaf good bread, sliced
1 cup mild, pitted California-style black olives, sliced
1 cup walnut pieces
½ cup Italian parsley, chopped
2 tablespoons Cognac or 4 tablespoons Madeira, port or dry sherry
Kosher salt and freshly ground black pepper to taste
½ to 1 cup stock, depending on desired moistness
Nutritional analysis per serving
20 grams carbs; 61 milligrams cholesterol; 303 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 3 grams fiber; 551 milligrams sodium; 13 grams protein; 4 grams sugar
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