Cranberries and walnuts stuffing – a detailed recipe cooking.
Recipe author – Valerie Bertinelli – American actress
Time: 1 hour. 10 min. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l (45 gr.) Unsalted butter, plus more for forms
- 1.5 tbsp. walnuts or pecans
- 250 gr sweet italian sausage, remove the shell
- 2 stalks of celery, chopped
- 1 medium onion chopped
- Coarse salt and ground black pepper
- 1 tbsp. dried cranberries
- 400 gr. corn stuffing mix of bread
- 1 tbsp. l finely chopped fresh sage
- 2 tsp finely chopped fresh thyme
- 2 tbsp. chicken or turkey broth
- 1 large egg, slightly beaten
Recipes with similar ingredients: corn bread, walnuts, pecans, sausage, cranberries, celery, sage, thyme
Recipe preparation:
- Preheat the oven to 200 ° C. Lightly lubricate 2-3 liter glass or ceramic baking dish. In a dry saucepan, set on medium heat, brown the walnuts until light golden brown, about 5 minutes; cool and chop.
- Melt the butter in a large skillet over medium-high heat. Add the sausage and fry, kneading the minced meat with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add celery, onion and 1/2 tsp. salt and cook periodically stirring until vegetables soften for about 8 minutes. Mix with cranberries and cook until the berries are slightly swollen, about 1 minutes, and then remove from heat.
- In a large bowl, mix the stuffing mixture, sage, thyme and walnuts. In a large measuring cup, mix the broth with the egg, then add the mixture to the bowl with sausage and vegetable a mixture. Add 1/2 tsp. salt and pepper and mix gently, to fully combine all the ingredients.
- Put the filling in the baking dish and bake until until it warms up, and brown on top, from 30 to 40 minutes. Serve staffing hot.
