4. Sage and Walnut Stuffing
Sage is a favorite addition to any stuffing mix. The crunchy flavor of walnuts complement this recipe – it’s a sure-fire win at the Thanksgiving dinner table. Be prepared to accept the compliments.
INGREDIENTS
8-cups dry cubed stuffing.
1-cup grass-fed butter.
1-cup celery, chopped with leaves.
1-cup shallots, chopped.
2-cups toasted walnuts, chopped.
2-teaspoons sage.
½-teaspoon ground nutmeg.
Dash of cayenne pepper.
Crushed Himalayan pink salt and cracked black pepper.
1-tablespoon dry sherry.
METHOD
Place a large saucepan over medium heat and add the butter. Once it melts, add the shallots and celery – cook until soft. Add the breadcrumbs, sage, and walnuts along with the cayenne pepper, nutmeg, and a pinch of salt and pepper. Mix the ingredients and add the sherry.
Preheat the oven to 350F and line a loaf tin with wax paper. Spoon the stuffing into the tin and pack it down to remove the air bubbles. Place the tin in the oven and bake for 30-minutes.