This recipe makes enough stuffing to fill the main cavity, neck and skin of a 16-pound turkey, plus a 13 x 9 baking dish. The stuffing can be prepared (without the nuts) up to 1 day in advance and refrigerated in an airtight container. Stir in nuts before using.
Servings: Serves 10
Ingredients 1 cup shelled walnuts1 cup slivered almonds1 cup macadamia nuts1 cup shelled pistachios2 bags (16 ounces each) herb-seasoned stuffing mix3/4 to 1 pound pork sausage meat8 tablespoons (1 stick) unsalted butter1 large onion , peeled and chopped3 stalks celery , thinly sliced3 carrots , peeled and finely chopped1 tablespoon finely chopped garlic3 tablespoons chopped fresh sage1/2 teaspoon freshly ground black pepper4 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.