Karen's Sausage, Black Olive and Walnut Stuffing

Name: Karen's Sausage, Black Olive and Walnut Stuffing
Total time: 30 min
Yield: 4 cups
Ingredients: 1 pound bulk pork sausage; 1 turkey liver, minced; 1 cup onions, peeled and chopped; 1/2 cup celery, very thinly sliced; 1 teaspoon fresh thyme, chopped; 1 loaf good bread, sliced; 1 cup mild, pitted California-style black olives, sliced; 1 cup walnut pieces; 1/2 cup Italian parsley, chopped; 2 tablespoons Cognac or 4 tablespoons Madeira, port or dry sherry; Kosher salt and freshly ground black pepper to taste; 1/2 to 1 cup stock, depending on desired moistness

By Jonathan Reynolds

Updated Nov. 11, 2022

Total Time: 30 minutes
Rating: 3(5)
Comments: Read comments

Featured in: Food; Alice Waters Cooks Her Turkey Too Long

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 cups

1pound bulk pork sausage
1turkey liver, minced
1cup onions, peeled and chopped
½cup celery, very thinly sliced
1teaspoon fresh thyme, chopped
1loaf good bread, sliced
1cup mild, pitted California-style black olives, sliced
1cup walnut pieces
½cup Italian parsley, chopped
2tablespoons Cognac or 4 tablespoons Madeira, port or dry sherry
Kosher salt and freshly ground black pepper to taste
½ to 1cup stock, depending on desired moistness

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Cook the sausage and the minced turkey liver in a large heavy pan over medium heat, stirring until cooked and making sure the sausage meat is well broken up, about 12 minutes.
Step 2
Add the onions, celery and thyme and cook, stirring frequently, until the onions are tender and pale yellow, about 10 minutes.
Step 3
Toast the bread slices and dice; you should have about 3 cups. Place the sausage mixture in a bowl and add the bread.
Step 4
Add the olives, walnut pieces, Italian parsley, Cognac, salt and pepper.
Step 5
Add enough stock so the stuffing will hold together in the bird.