Port Infused Nut Stuffing

Name: Port Infused Nut Stuffing
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12 serving
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 large onion; 5 talks celery; ½ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons fresh Rosemary; 2 tablespoons fresh thyme; ½ teaspoon paprika; 2 teaspoons allspice; 1 tablespoon Worcestershire sauce; ¾ pound smoked sausage; 3 cups port wine; 2 cups mushrooms; 2 cups cooked wild rice; ½ cup chicken broth; ½ cups sourdough bread; 1 cup pecans; 1 cup cashews; 1 cup brazil nuts; 1 cup pistachios; 1 cup dried cranberries; 1 cup golden raisins; 1 cup dried currants

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings
12
Calories
616 kcal
Course
Side Dish
Cuisine
American

Port Infused Nut Stuffing

Joseph Powell

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This Port Infused Nut Stuffing is packed with delicious ingredients like an assortment of nuts and dried fruit, sausage, wild rice, resulting in the best Thanksgiving stuffing!

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Ingredients

Servings

2 tablespoons butter unsalted
2 tablespoons olive oil
1 large onion chopped
5 talks celery chopped
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
2 tablespoons fresh Rosemary chopped
2 tablespoons fresh thyme chopped
½ teaspoon paprika
2 teaspoons allspice
1 tablespoon Worcestershire sauce
¾ pound smoked sausage chopped, 2 links or 375 g
3 cups port wine
2 cups mushrooms chopped
2 cups cooked wild rice about 1/2 cup uncooked
½ cup chicken broth low sodium
½ cups sourdough bread cubed (about 4 bread cubes)
1 cup pecans roughly chopped
1 cup cashews roughly chopped
1 cup brazil nuts roughly chopped
1 cup pistachios whole
1 cup dried cranberries
1 cup golden raisins
1 cup dried currants

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Instructions

Preheat oven to 375℉. Lightly spray a large casserole dish with cooking spray. I used a 10x15 inch casserole dish. Set aside.
In a large skillet melt the butter over medium-high heat. Add the olive oil, then add the onion and celery to the skillet. Cook for about 5 minutes or until the onion becomes translucent. Season with a bit of salt and pepper.
Add the rosemary, thyme, paprika, allspice and stir to combine.
Stir in the Worcestershire sauce and add the smoked sausage. Cook for another 5 minutes just until the sausage starts to brown a bit.
Add about ½ of Port (1 ½ cups) to the skillet, then the mushrooms and cook for another 5 minutes. Add the cooked rice and chicken broth and cook for 2 more minutes.
In a large bowl add the bread cubes then add the sausage mixture and stir well to combine.
Add in the nuts and dried fruit and stir well.
Transfer the stuffing to the prepared casserole dish, then pour over the leftover Port.
Bake for 1 hour until the stuffing starts to brown on top.
Serve warm.

Equipments used:

Notes

This recipe would work well with any variety of nuts and dried fruits that you like best. You can feel free to get creative with it.
Store leftovers in an air tight container in the fridge for 3 to 4 days.
Freeze leftovers in a freezer bag or air tight container for up to a month.

Nutrition Information

Show Details

Serving 1serving Calories 616kcal (31%) Carbohydrates 53g (18%) Protein 13g (26%) Fat 34g (52%) Saturated Fat 7g (35%) Cholesterol 25mg (8%) Sodium 386mg (16%) Potassium 743mg (21%) Fiber 6g (24%) Sugar 29g (58%) Vitamin A 300IU (6%) Vitamin C 5.4mg (6%) Calcium 79mg (8%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 616 kcal

% Daily Value*

Serving	1serving
Calories	616kcal	31%
Carbohydrates	53g	18%
Protein	13g	26%
Fat	34g	52%
Saturated Fat	7g	35%
Cholesterol	25mg	8%
Sodium	386mg	16%
Potassium	743mg	16%
Fiber	6g	24%
Sugar	29g	58%
Vitamin A	300IU	6%
Vitamin C	5.4mg	6%
Calcium	79mg	8%
Iron	3.4mg	19%