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5.0 from 9 votes

Port Infused Nut Stuffing

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 375℉. Lightly spray a large casserole dish with cooking spray. I used a 10x15 inch casserole dish. Set aside.
  2. 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.
  3. Add the rosemary, thyme, paprika, allspice and stir to combine.
  4. Stir in the Worcestershire sauce and add the smoked sausage. Cook for another 5 minutes just until the sausage starts to brown a bit.
  5. 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.
  6. In a large bowl add the bread cubes then add the sausage mixture and stir well to combine.
  7. Add in the nuts and dried fruit and stir well.
  8. Transfer the stuffing to the prepared casserole dish, then pour over the leftover Port.
  9. Bake for 1 hour until the stuffing starts to brown on top.
  10. Serve warm.

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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.