Recipe Collections

Valerie Bertinelli’s Cranberry Walnut Stuffing

by Rachael Ray Show Staff 2:09 PM, November 7, 2014

Aired November 13, 2014

Serves 8-10

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


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.