FIVE Marys Sausage-Walnut Stuffing
- 30m Prep Time
- 1h 0mCook Time
- 1h Ready In
A hearty stuffing made with Italian sausage, leeks, celery, mushrooms, walnuts, and cranberries, baked until golden. Perfect for Thanksgiving.
Ingredients
- 1 sourdough, brioche, or challah bread cut into 1-inch cubes
- 1 cup unsalted butter melted, divided
- Kosher salt
- freshly ground black pepper
- 1 lb Italian sausage
- Olive oil
- 1 large leek halved lengthwise and thinly sliced
- 2 cup celery chopped
- 8 oz cremini or white button mushrooms trimmed and sliced
- 3 clove garlic minced
- 2 tbsp fresh sage chopped
- 1 tbsp fresh thyme chopped
- 1 1/2 cup walnuts toasted, roughly chopped
- 1 1/2 cup fresh cranberries
- 3 cup turkey, chicken, or beef bone broth
- 3 large eggs beaten
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 111 mg
- Iron: 2.9 mg
- Magnesium: 44.2 mg
- Phosphorus: 204 mg
- Potassium: 447 mg
- Zinc: 1.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt
- freshly ground black pepper
- 1 lb Italian sausage
- Olive oil
- 1 1/2 cup fresh cranberries
- 3 cup turkey, chicken, or beef bone broth
Prepare
- 1 sourdough, brioche, or challah bread, cut into 1-inch cubes
- 1 cup unsalted butter, melted, divided
- 1 large leek, halved lengthwise and thinly sliced
- Chop 2 cup celery
- 8 oz cremini or white button mushrooms, trimmed and sliced
- Mince 3 clove garlic
- Chop 2 tbsp fresh sage
- Chop 1 tbsp fresh thyme
- 1 1/2 cup walnuts, toasted, roughly chopped
- Beat 3 large eggs
Let's Cook
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Step 1.
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread the bread cubes on the sheet, drizzle with ½ cup melted butter, and toss to coat. Season with salt and pepper, then spread into an even layer. Bake on the middle rack for about 20 minutes, turning once or twice, until golden brown on all sides.
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Step 2.
While the bread toasts, heat a large heavy skillet over medium-high heat. Add the sausage, breaking it up, and cook, stirring occasionally, until cooked through and crisp in spots, about 10 minutes. If the sausage is lean, add a drizzle of olive oil. Use a slotted spoon to transfer the sausage to a large mixing bowl.
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Step 3.
Reduce the heat to medium. Add the leek and celery to the skillet with the sausage fat (add oil if needed), season with salt and pepper, and cook, stirring occasionally, until the leeks are soft and beginning to color, about 5 minutes.
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Step 4.
Add the mushrooms to the skillet, season again, and cook, stirring frequently, until they shrink considerably, about 5 minutes more. Add the garlic, sage, and thyme and stir until fragrant, about 30 seconds. Transfer the leek mixture to the bowl with the sausage.
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Step 5.
Add the walnuts and cranberries to the bowl with the sausage and leek mixture, and stir to combine. Add the toasted bread cubes and toss well.
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Step 6.
In a small bowl, whisk together the remaining ½ cup melted butter, broth, and eggs until blended. Season with salt and pepper. Pour the liquid over the stuffing and stir until all bread cubes are moistened. Let the stuffing sit for about 10 minutes to absorb the liquid, stirring once or twice.
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Step 7.
Butter a 9x12-inch baking dish (or use the same skillet if ovenproof and at least 12 inches wide). Pile the stuffing into the dish, pressing down to fit. (At this point, you can cover and store at room temperature for up to 1 hour or refrigerate for up to 24 hours.)
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Step 8.
Reduce the oven temperature to 350°F. Bake the stuffing on the middle rack for 30 minutes, until golden brown on top. Serve warm or at room temperature.