Photo: Sorin Gheorghita
Sausage, Fig & Cranberry Stuffing
14 ingredients
30 min + 45 min
6 to 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
937
Calories
71g
Protein
55g
Fat
43g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Dried Fig | 1 medium (50g) | 37 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup large-diced dried figs, stems removed
- ¾ cup dried cranberries
- ½ cup Calvados or brandy
- ¼ cup (4 tablespoons) unsalted butter
- 1½ cups diced onions
- 1 cup (½-inch-diced) celery (about 3 stalks)
- 12 ounces pork sausage, casings removed (sweet, mild or hot - your preference)
- 1½ tablespoons chopped fresh rosemary leaves
- 3 tablespoons pine nuts, toasted
- 3 cups herb-seasoned stuffing mix
- 1½ cups chicken stock
- 1 egg, beaten
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes