Port Infused Nut Stuffing
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Jo Cooks · by Joanna Cismaru★ 5.0 (3)

Port Infused Nut Stuffing

NUTRITION · PER SERVING95M COOK
CAL 38%·PRO 56%
CARBS 52G28% OF CAL
6G FIBER17G OTHER29G TOTAL SUGAR
FAT 53G63% OF CAL
21G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, festive Thanksgiving stuffing with sausage, wild rice, nuts, dried fruit, and port wine. A hearty side dish packed with seasonal flavors.

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Nutrition & ingredients

Ingredients

serves 12
  • 2 tablespoons butter (unsalted)
  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 5 stalks 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
PREP
20M
SODIUM
928MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.