This Port Infused Nut Stuffing is packed with delicious ingredients like an assortment of nuts and dried fruit, sausage, wild rice, resulting in the best Thanksgiving stuffing!
I was almost tempted to call this “Everything But The Kitchen Sink Stuffing”, and if you look at the list of ingredients you will see what I mean. How about Nuttin but the Stuffing? Regardless, don’t let the list of ingredients scare you off, because if you do make this stuffing you will thank me, it’s really really good. Have to say my favorite part was drinking the Port while cooking it. What?
While we’re on the topic of Port, this stuffing is all about the port, we’re using a whole 3 cups of Port here, which is why this stuffing is literally the best! Hands down! And if that isn’t enough for you, we’re talking an assortment of nuts, like Brazil nuts, Pistachios, Cashews and Pecans!
What Is Port?
Port, for those of you who may not know, is a fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal, according to Wikipedia. Who knew? But there is one thing I know for sure and that is that I love it!
You know what else I love about it? Besides the fact that if you actually stuff your bird with it, all that Port will flavor the turkey and moisten it and give you one fabulous juicy turkey
Ingredients
- Butter and olive oil – We’re going to melt down our butter and then add some olive oil, this will increase the smoke point of our butter so that we get all that brown butter flavor and none of that burnt butter bitterness.
- Onion – We want something that will cook down nicely like white or yellow.
- Veggies – Celery and mushrooms, that’s it that’s all! We want a bit of crunch and a bit of meaty depth of flavor.
- Herbs – Fresh rosemary and thyme, if dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
- Spices – Paprika and allspice.
- Nuts – Chopped pecans, cashews, pistachios, and Brazil nuts.
- Dried fruit – Currants and golden raisins for some sweet and some chew.
- Rice – Just some wild rice, you can either use cooked or uncooked rice, I’ve included amounts for both in the recipe card below.
- Sausage – Smoked sausage chopped up, 2 entire links.
- Bread – Sourdough bread cubed up to be incorporated into the dish to offer some chew and some tang.
- Liquids – We’re using both Worcestershire sauce and low sodium chicken broth to give our stuffing tons of flavor. This will also give the pieces of bread something to absorb to ensure the stuffing isn’t dry.
- Wine – Today we are using port, I’ve made sure to include a section above detailing just what exactly port is and why we’re using it in this dish.
- Seasoning – Salt and pepper.
Want To Switch Things Up A Little?
This recipe would work well with any variety of nuts and dried fruits that you like best. You can feel free to get creative with it.
How To Make Port Infused Nut Stuffing
- Preheat oven to 375 F degrees. Lightly spray a large casserole dish with cooking spray. I used a 10×15 inch casserole dish. Set aside.
- Saute the sauteables: 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.
- Cook the sausage: Add the rosemary, thyme, paprika, allspice and stir to combine. Stir in the Worcestershire sauce and add the smoked sausage. Cook for another 5 minutes just until the sausage starts to brown a bit.
- Combine the stuffing: Add about 1/2 of Port (1 1/2 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. In a large bowl add the bread cubes then add the sausage mixture and stir well to combine.
- Assemble: Add in the nuts and dried fruit and stir well. Transfer the stuffing to the prepared casserole dish, then pour over the leftover Port.
- Bake for 1 hour until the stuffing starts to brown on top. Serve warm.
Some Tips
- Use a good bread like a sourdough or a French baguette. Toast the bread until it’s completely dry, this way it will absorb the stock better and hold its shape.
- If you have fresh chicken or turkey broth, used those instead. Homemade broths are loaded with more flavor and will make your stuffing taste even better.
- I love the leftover stuffing. I bet you want to know why so I will tell you. The next day throw some in a pan, crack a couple eggs over it and you’ve got yourself the best hash you could ever have for breakfast!
What Can I Serve Along Side My Stuffing?
- Loaded Scalloped Potatoes
- Instant Pot Turkey
- Warm Kale Salad with Roasted Butternut Squash
- Garlic Parmesan Roasted Brussel Sprouts
- Soft Buttermilk Dinner Rolls
- Creamy Garlic Parmesan Mushrooms
- Roasted Fingerling Potatoes
- Brandy Glazed Carrots
Storing Leftovers
You can either make this recipe ahead or store it for days after, either work just fine! Store leftovers in an air tight container in the fridge for 3 to 4 days.
Freezer
Freeze leftovers in a freezer bag or air tight container for up to a month. Allow to thaw overnight in the fridge before bringing back up to temperature.
Craving More Holiday Goodies? Try These
- Sage Sausage Stuffing
- Rosemary Garlic Pork Roast
- Brined Roast Turkey Breast
- Leftover Ham And Bean Soup
- Roasted Potatoes With Garlic Sauce
- Roasted Green Beans
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Port Infused Nut Stuffing
Equipment
Ingredients
- 2 tablespoon butter unsalted
- 2 tablespoon olive oil
- 1 large onion chopped
- 5 stalks celery chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 2 tablespoon fresh rosemary chopped
- 2 tablespoon fresh thyme chopped
- 1/2 teaspoon paprika
- 2 teaspoon allspice
- 1 tablespoon Worcestershire sauce
- 3/4 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
- 1/2 cup chicken broth low sodium
- 1/2 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
Instructions
- Preheat oven to 375 F degrees. Lightly spray a large casserole dish with cooking spray. I used a 10×15 inch casserole dish. Set aside.
- 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.
- Add the rosemary, thyme, paprika, allspice and stir to combine.
- Stir in the Worcestershire sauce and add the smoked sausage. Cook for another 5 minutes just until the sausage starts to brown a bit.
- Add about 1/2 of Port (1 1/2 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.
- In a large bowl add the bread cubes then add the sausage mixture and stir well to combine.
- Add in the nuts and dried fruit and stir well.
- Transfer the stuffing to the prepared casserole dish, then pour over the leftover Port.
- Bake for 1 hour until the stuffing starts to brown on top.
- Serve warm.
Video
Recipe Notes
- This recipe would work well with any variety of nuts and dried fruits that you like best. You can feel free to get creative with it.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
WOW! What an amazing stuffing! Good thing there is just enough of the holiday season left to put this recipe to use!
So glad you tried it Kevin. We loved it and hoped our followers would too. Thanks for commenting and letting us know you liked it. You’ll get rave reviews of your own at Christmas
That looks really tasty, excellent idea!