Port Infused Nut Stuffing Recipe
Ingredients
- 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
See full instructions: www.jocooks.com
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