Sausage, Fig & Cranberry Stuffing
This delightful stuffing recipe combines the sweetness of dried figs and cranberries with the savory flavors of pork sausage, aromatic herbs, and toasted pine nuts. The comforting blend of ingredients creates a mouthwatering dish that is perfect for holiday gatherings or special meals. Prepare to be swept away by the delicious aromas and flavors of this hearty stuffing!
— Constant Cookbook
Ingredients
- ¾ cup large-diced dried figs, stems removed
- ¾ cup dried cranberries
- ½ cup Calvados or brandy
- ¼ cup (4 tablespoons) unsalted butter
- 1½ cups diced onions
- 1 cup (½-inch-diced) celery (about 3 stalks)
- 12 ounces pork sausage, casings removed (sweet, mild or hot - your preference)
- 1½ tablespoons chopped fresh rosemary leaves
- 3 tablespoons pine nuts, toasted
- 3 cups herb-seasoned stuffing mix
- 1½ cups chicken stock
- 1 egg, beaten
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 325 degrees F. Butter a 9x13 casserole dish; set aside.
- Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
- Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
- Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, salt and pepper and stir well.
- Transfer the stuffing to the prepared casserole dish. Bake for 45 minutes.
Cook Time
45M
Prep Time
PT30M
Yield
6 to 8 servings
Nutrition
- Calories: 794 kcal
- Carbohydrate Content: 96 g
- Protein Content: 22 g
- Fat Content: 30 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 91 mg
- Sodium Content: 2057 mg
- Fiber Content: 6 g
- Sugar Content: 28 g
- Serving Size: 1 serving
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