Sausage And Sage Stuffing With Dried Cranberries And Toasted Hazelnuts

24 faves
More from this source
Spoon Fork Bacon


Add a comment


2¼ – 2½ cups low sodium chicken broth

1 tablespoon extra virgin olive oil

¾ lb 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

2/3 cup dried cranberries

2/3 cup toasted hazelnuts, roughly chopped

salt and pepper to taste

You might also like

Sausage-Pumpkin Corn-Bread Stuffing
Real Simple
Sausage-Pumpkin Corn-Bread Stuffing
Real Simple
Roast Quail With Cranberry, Chestnut And Pork S...
What Katie Ate
Monkfish With Sage, Cranberry And Pine Nut Stuf...
Great British Chefs
Sausage And Fall-Fruit Stuffing
All You
Apricot Pecan Cornbread Stuffing
Parade Magazine
Cranberry Fennel Stuffing
Parade Magazine
Gluten-Free Cornbread And Sausage Stuffing With...
Andrea's Recipes
Sausage, Cranberries & Stuffing Pastry
Campbell's Kitchen
Chestnut Stuffing
Eating Well