5 from 12 votes
Sausage, Fig & Cranberry Stuffing
This stuffing combines diced dried figs and cranberries simmered with Calvados for fruity sweetness, sautéed pork sausage, onions, celery, rosemary, and toasted pine nuts mixed into herb-seasoned stuffing and moistened with chicken stock and egg. Baking melds these flavors into a moist, savory side dish with hints of fruit and nuts.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
6
to 8 servings
Calories:
794 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Notes
- This stuffing recipe can be assembled the day before baking; cover tightly and refrigerate to allow flavors to develop.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 to 8 servings
Amount Per Serving
Calories 794
% 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.