Valerie Bertinelli’s Cranberry Walnut Stuffing
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
Ingredients
- 3 tablespoons unsalted butter
- 1 pound spicy Italian sausage (casing removed)
- 2 celery hearts chopped
- 1 white onion
- 1 bag cubed stuffing mix
- 1 to 2 cups chicken broth
- 2 cups dried cranberries
- 2 cups halved walnuts
- 1 roasted turkey breast
Yield
Serves: 8-10
Preparation
Preheat oven to 350°F.
In a large skillet over medium-high heat, melt the butter. Add sausage to the pan and crumble with a wooden spoon. Once cooked, add in celery and onion, and sweat out, about 2-3 minutes. Add the bag of stuffing cubes and stir to combine. Pour in chicken stock, add cranberries and walnuts, and mix to combine.
Butter a casserole dish and pour in the stuffing. Bake for 30-35 minutes, or until top is crispy.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
