Fruit & Nut Andouille Stuffing Recipe

Fruit & Nut Andouille Stuffing Recipe
Fruit & Nut Andouille Stuffing Recipe photo by Taste of Home
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Fruit & Nut Andouille Stuffing Recipe

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This special stuffing recipe has been a Thanksgiving tradition with our family for many years. It reminds us of home, family, and all the things that make the holiday season so special. —Kathleen Specht, Clinton, Montana
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1 pound fully cooked andouille sausage links or flavor of your choice, finely chopped
  • 1 package (7 ounces) mixed dried fruit, chopped
  • 1 cup chopped walnuts
  • 1/4 teaspoon pepper
  • 1 package (14 ounces) seasoned stuffing cubes
  • 3-1/2 to 4 cups water

Directions

Preheat oven to 325°. In a Dutch oven, heat butter over medium heat. Add sausage, dried fruit, walnuts and pepper; cook and stir 6-8 minutes or until sausage is lightly browned. Add stuffing cubes; toss to combine. Stir in enough water to reach desired moistness.
Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until heated through. Yield: 16 servings (3/4 cup each).
Originally published as Fruit & Nut Andouille Stuffing in Simple & Delicious October/November 2013, p47

  • 1/4 cup butter, cubed
  • 1 pound fully cooked andouille sausage links or flavor of your choice, finely chopped
  • 1 package (7 ounces) mixed dried fruit, chopped
  • 1 cup chopped walnuts
  • 1/4 teaspoon pepper
  • 1 package (14 ounces) seasoned stuffing cubes
  • 3-1/2 to 4 cups water
  1. Preheat oven to 325°. In a Dutch oven, heat butter over medium heat. Add sausage, dried fruit, walnuts and pepper; cook and stir 6-8 minutes or until sausage is lightly browned. Add stuffing cubes; toss to combine. Stir in enough water to reach desired moistness.
  2. Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until heated through. Yield: 16 servings (3/4 cup each).
Originally published as Fruit & Nut Andouille Stuffing in Simple & Delicious October/November 2013, p47

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