Sausage, Fig & Cranberry Stuffing
User Reviews
5
Sausage, Fig & Cranberry Stuffing
Description
Sausage, Fig & Cranberry Stuffing blends classic savory ingredients with dried fruit steeped in brandy-like Calvados, providing depth of flavor. The figs and cranberries are simmered with Calvados and water before combining with browned pork sausage, sautéed onion and celery, fresh rosemary, and toasted pine nuts. This mixture is integrated with a prepared herb-seasoned stuffing mix, moistened with chicken stock and bound with beaten egg to hold its shape.
Baked at 325°F until heated through and lightly browned, the stuffing offers a balance of sweet and savory elements alongside the herbal notes and crunchy nuts. The egg helps provide a cohesive texture, while the fruit adds bursts of flavor interspersed throughout the rich sausage and bread base.
This stuffing serves well as a side dish during holiday meals or special occasions, complementing turkey or roasted meats. It can be assembled a day ahead and refrigerated, allowing the flavors to meld and easing preparation on serving day.
Butter a casserole dish before baking to prevent sticking and ensure even cooking, and be sure to remove fig stems and dice fruit to distribute flavor evenly.
Ingredients
- ¾ cup dried figs stems removed, large diced
- ¾ cup dried cranberries
- ½ cup calvados or brandy
- ¼ cup butter 4 tablespoons, unsalted
- 1½ cups onion diced
- 1 cup celery about 3 stalks, ½-inch diced
- 12 ounces pork sausage casings removed (sweet, mild or hot - your preference)
- 1½ tablespoons rosemary chopped fresh leaves
- 3 tablespoons pine nuts toasted
- 3 cups herb-seasoned stuffing mix
- 1½ cups chicken stock
- 1 egg beaten
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- Preheat oven to 325 degrees F. Butter a 9x13 casserole dish; set aside.
- Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
- Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
- Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, salt and pepper and stir well.
- Transfer the stuffing to the prepared casserole dish. Bake for 45 minutes.
Notes
- This stuffing recipe can be assembled the day before baking; cover tightly and refrigerate to allow flavors to develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 794 kcal
% Daily Value*
| Calories | 794kcal | 40% |
| Carbohydrates | 96g | 32% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 91mg | 30% |
| Sodium | 2057mg | 86% |
| Potassium | 687mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 28g | 56% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 148mg | 15% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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