KAREN'S SAUSAGE, BLACK OLIVE AND WALNUT STUFFING

Karen's Sausage, Black Olive and Walnut Stuffing image

Provided by Jonathan Reynolds

Time 30m

Yield 4 cups

Number Of Ingredients 12

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Ingredients

1 pound bulk pork sausage
1 turkey liver, minced
1 cup onions, peeled and chopped
1/2 cup celery, very thinly sliced
1 teaspoon fresh thyme, chopped
1 loaf good bread, sliced
1 cup mild, pitted California-style black olives, sliced
1 cup walnut pieces
1/2 cup Italian parsley, chopped
2 tablespoons Cognac or 4 tablespoons Madeira, port or dry sherry
Kosher salt and freshly ground black pepper to taste
1/2 to 1 cup stock, depending on desired moistness

Steps:

Cook the sausage and the minced turkey liver in a large heavy pan over medium heat, stirring until cooked and making sure the sausage meat is well broken up, about 12 minutes.
Add the onions, celery and thyme and cook, stirring frequently, until the onions are tender and pale yellow, about 10 minutes.
Toast the bread slices and dice; you should have about 3 cups. Place the sausage mixture in a bowl and add the bread.
Add the olives, walnut pieces, Italian parsley, Cognac, salt and pepper.
Add enough stock so the stuffing will hold together in the bird.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 554 milligrams, Sugar 3 grams, TransFat 0 grams