Walnut Sage Stuffing
Description
“This stuffing is a savory blend that works well with holiday birds and as a great side dish for chicken.” – Marion Cunningham
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups finely chopped onion
- 1 1/2 cups finely chopped celery
- 9 cups bread, dried and broken into small pieces
- 2 cups coarsely chopped California walnuts
- 3 tablespoons finely chopped fresh sage*
- 1/2 cup finely chopped parsley
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup low-sodium turkey or chicken broth, or water
*NOTE: Most supermarkets carry fresh sage, but you can always use dried sage, crumbled. Start with 2 tablespoons of dried sage and add more until it gives the stuffing good flavor.
PREPARATION
- Preheat the oven to 325ºF.
- Put the butter and olive oil in a skillet over medium heat. Add the onions and celery and cook, stirring often, until the vegetables are soft, but not browned.
- Place the bread, walnuts, sage, parsley, salt and pepper in a large bowl. Add the onion mixture and toss well to mix. Slowly add the broth or water, a little at a time, tossing the mixture. Add only enough liquid to moisten.
- To test the stuffing to see if the moisture and seasonings are correct, melt a little butter in a skillet, add a rounded tablespoon of the stuffing, and stir until lightly golden.
- For a livelier flavor, add more sage, onion, salt and/or pepper. Transfer the stuffing into a casserole dish with approximately 2 1/2-quart capacity. Cover with foil, and bake for 45 minutes to an hour.
NUTRITION
- Calories: 354 cal
- Total Fat: 25 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 10 g
- Cholesterol: 15 mg
- Sodium: 771 mg
- Carbohydrates: 28 g
- Dietary Fiber: 5 g
- Protein: 6 g