Saturday, November 12, 2016

Saturday Recipe

Thanksgiving and Christmas turkeys are about to be cooked and some of them will using stuffing and/or dressing. This one sounded pretty good to me and I think I might use it for Christmas. Although it almost sounds like a recipe for Christmas Pudding or Cake.

port infused nut stuffing
Prep time
Cook time
Total time
Serves: 12
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 5 stalks celery, chopped
  • salt and pepper to taste
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • ½ tsp paprika
  • 2 tsp allspice
  • 1 tbsp Worcestershire sauce
  • ¾ lb (2 links or 375 g) smoked sausage, chopped
  • 3 cups Port wine
  • 2 cups mushrooms, chopped
  • 2 cups cooked wild rice (about ½ cup uncooked)
  • ½ cup chicken broth, low sodium
  • ½ loaf sourdough bread, cubed (about 4 cups 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 gold raisins
  • 1 cup dried currants
  1. Preheat oven to 375 F degrees. Lightly spray a large casserole dish with cookingspray. I used a 10x15 inch casserole dish. Set aside.
  2. In a large skillet melt the butter over medium-high heat. Add the olive oil, then add the onion and celery to the skillet. Cook for about 5 minutes or until the onion becomes translucent. Season with a bit of salt and pepper.
  3. Add the rosemary, thyme, paprika, allspice and stir to combine.
  4. Stir in the Worcestershire sauce and add the smoked sausage. Cook for another 5 minutes just until the sausage starts to brown a bit.
  5. Add about ½ of Port (1½ cups) to the skillet, then the mushrooms and cook for another 5 minutes. Add the cooked rice and chicken broth and cook for 2 more minutes.
  6. In a large bowl add the bread cubes then add the sausage mixture and stir well to combine.
  7. Add in the nuts and dried fruit and stir well.
  8. Transfer the stuffing to the prepared casserole dish, then pour over the leftover Port.
  9. Bake for 1 hour until the stuffing starts to brown on top.
  10. Serve warm.
Store leftovers in an air tight container in the fridge for 3 to 4 days.

Freeze leftovers in a freezer bag or air tight container for up to a month. 

Have a great day


  1. That stuffing sounds like a meal in itself. Who needs turkey.

  2. That is a whole lot a stuffing! Sounds delicious

    1. Matt used to make one called Spanish stuffing with plantains. Neighbour got him to make her a special bowl full which she ate all to herself. So yes, Birgit, a lot of stuffing.

  3. That is one ambitious stuffing recipe! Whoa! I'm lazy...I buy Stove Top.

    1. I'm sorry JoJo, but I think Stove Top is the pits. At least some sausage and onion with a few herbs is a lot tastier.

    2. They were sampling boxed stuffing in Costco yesterday. It was like mush. Just awful.

    3. I can imagine Denise. JoJo, be warned, the stuffing police are watching you!!!!

  4. Sounds wonderful. It looks and sounds rather complex and possibly complicated, but I've often found that those are the best recipes.

    1. Not so much complicated as a lot of things to prepare. It sounds pretty good though doesn't it. Thanks for the visit Hearts.