Nut and Pork Stuffing
Colin Cowie
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 walnuts
  • 1 cup slivered almonds
  • 1 cup macadamia nuts
  • 1 cup shelled pistachios
  • 2 bags (16 ounces each) herb-seasoned stuffing mix
  • 3/4 to 1 pound pork sausage meat
  • 8 tablespoons (1 stick) unsalted butter
  • 1 large onion , peeled and chopped
  • 3 stalks celery , thinly sliced
  • 3 carrots , peeled and finely chopped
  • 1 tablespoon finely chopped garlic
  • 3 tablespoons chopped fresh sage
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups chicken broth
Directions
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.

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