![Cranberry Walnut Stuffing](https://cdn.statically.io/img/www.foodandwine.com/thmb/Uqw3ljpJaAYsatsvHZOtq4Z98FA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cranberry-walnut-stuffing-FT-RECIPE0821-0c9c3958fd234ec1930d66daf4d8e03b.jpg)
Ingredients
-
4 tablespoons unsalted butter, plus more for greasing
-
1 (1-pound) day-old rustic bread loaf, torn into 1 1/2-inch pieces (about 10 cups)
-
.50 cup red wine vinegar
-
.50 cup granulated sugar
-
1 ¼ cups sweetened dried cranberries (5 1/4 ounces)
-
2 tablespoons olive oil
-
1 pound sweet Italian pork sausage, casings removed
-
1 large (12 ounces) yellow onion, chopped (about 2 1/4 cups)
-
1.50 cups chopped celery (from 4 large celery stalks)
-
2 tablespoons chopped fresh sage
-
1 tablespoon chopped fresh thyme
-
2 teaspoons minced garlic (from 2 small garlic cloves)
-
¾ cup (6 ounces) dry white wine
-
1 ¼ cups chopped walnuts, toasted
-
⅓ cup chopped fresh flat-leaf parsley, plus more for garnish
-
2 large eggs
-
3 cups lower-sodium chicken broth
-
¾ teaspoon kosher salt
-
.50 teaspoon black pepper
Directions
-
Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish with butter; set aside. Spread bread pieces in a single layer on a large baking sheet. Bake in preheated oven until light golden and dry, about 15 minutes, stirring halfway through bake time. Transfer bread to a large bowl; set aside. Increase oven temperature to 375°F.
-
While bread bakes, cook vinegar and sugar in a small saucepan over medium-high, stirring occasionally to dissolve sugar, until mixture comes to a boil. Add cranberries and return to a simmer over medium-high. Remove from heat. Let stand until ready to use, about 20 minutes.
-
Heat oil in a large skillet over medium-high. Add sausage; cook, stirring occasionally and breaking up meat using a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, remove sausage from skillet and set aside. Do not wipe skillet clean.
-
Add butter to skillet, and melt over medium-high. Add onion and celery; cook, stirring often, until vegetables are tender, about 8 minutes. Add sage, thyme, and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in wine; cook, undisturbed, until almost evaporated, about 1 minute, 30 seconds. Remove from heat.
-
Drain rehydrated cranberries. Add drained cranberries, cooked sausage, onion mixture, walnuts, and parsley to bread in large bowl; toss to combine. Whisk together eggs, broth, salt, and pepper in a medium bowl. Pour egg mixture over bread mixture; toss thoroughly until bread soaks up all liquid.
-
Transfer stuffing mixture to prepared baking dish and cover with aluminum foil. Bake at 375°F for 30 minutes. Remove foil. Bake until stuffing top is light golden and crisp, 15 to 20 minutes. Garnish with additional parsley, and serve.