With the flavorful texture from the variety of nuts in this stuffing recipe, it’s no wonder Colin is nuts about it…you’ll be too!

Ingredients

• 2 large bags, or 3 boxes dried bread stuffing or seasoned bread croutons
• 8 tablespoons (1 stick) unsalted butter
• 2 cups chopped (1-2 large) yellow onion
• 2 tablespoons finely chopped garlic
• 1 1/2 cups thinly sliced celery
• 1 1/2 cups finely chopped carrots (peel before chopping)
• Salt and pepper to taste
• 1 cup toasted macadamia nuts
• 1 cup pistachio nuts
• 1 cup toasted walnut pieces
• 1 cup toasted almond slivers
• 3 tablespoons dried sage
• 1 lb pork sausage meat, uncooked
• 4 cups chicken stock

Instructions

1. Place bread or croutons for stuffing in a large bowl and set aside.

2. In a large pan, melt butter over medium-high heat. Add onions, garlic, celery, carrots, and salt and pepper to taste. Cook, stirring occasionally, until softened, 5-6 minutes. Add to bowl of bread with remaining ingredients, except chicken stock. Stir and toss ingredients, breaking up sausage into small chunks as you go.

TIP: The stuffing can be prepared to this point one day ahead and refrigerated.

3. Add 3 cups chicken stock and stir in until well mixed. Add 1 more cup of stock and stir well. If the mixture seems too dry, add more stock, until desired moistness is reached.

4. Stuff turkey to capacity and bake according to directions for turkey. Place remaining stuffing in a buttered baking dish and bake at 375 F, until golden brown and crispy on top.

Safety Tip: Stuff the turkey right before roasting - never ahead of time!

Other Bread Recipes

Banana Nut & Date Bread
Cheddar and Chive Biscuits
Cheese Scones
Italian Bread Sausage Dressing
Pissaladiere
Raisin Muffins
South African Seed Bread
Tomato Oregano Bread
Croutons