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 stuffing 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? However, 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? You thought there was Port in the stuffing? Ok maybe there is, but whatever is left in the bottle, you HAVE to finish it off as you make this stuffing, that’s just a requirement.
This recipe actually comes from my dear friend, Fenne, who was in the kitchen with me making this, or shall I say, drinking Port with me while we were making this. Hey, we girls have our priorities straight when it comes to cooking. This is why they say to cook with good wine, wine that you would actually drink. And I must say I just discovered my love for 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!
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! And if that’s still not enough for you, we have dried cranberries, dried currants and golden raisins. Then there’s all the sausage and wild rice. I mean, come on, you just know this stuffing has to be great with all these amazing ingredients.
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, I also 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!
Multi-purpose, baby! I hope you try this nutty stuffing, because it’s really moist, not dry like some stuffing, it’s really savory and delicious. Plus it will look fabulous on your Thanksgiving table! It’s so good, you’ll want nuttin but the stuffing!
Of course I have a video for you, check it out!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
This port infused nut stuffing is packed with delicious ingredients like an assortment of nuts, dried fruit and sausage, resulting in the best stuffing!
- 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
- 1/2 tsp paprika
- 2 tsp allspice
- 1 tbsp Worcestershire sauce
- 3/4 lb 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 loaf 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 gold raisins
- 1 cup dried currants
Preheat oven to 375 F degrees. Lightly spray a large casserole dish with cooking spray. I used a 10x15 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.
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.