Preheat oven to 350.
Coat a large saute pan with olive oil, add the onions and celery, and saute over medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1-2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl, mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed. Transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30-35 minutes.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 176 (50%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 55.7mg||17 %|
|Sodium 612.7mg||21 %|
|Potassium 251.1mg||7 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 31.5g|
|Protein 11.3g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 353
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