Recipe Summary

35 mins
9 hrs


Ingredient Checklist


Instructions Checklist
  • In a very large skillet heat 2 tsp. olive oil over medium-high heat. Add the sausage, ground beef, onion, garlic, 1/4 tsp. salt, and pepper to taste. Cook, stirring to break up the meat, until no longer pink, about 5 minutes. Drain and place in a large bowl.

  • In the same skillet, heat 2 tsp. olive oil over medium-low heat. Add the celery, walnuts, and pine nuts. Add a pinch of salt and pepper, to taste. Cook until the celery is tender, about 5 minutes.

  • Add the celery mixture, rice, seasoned breadcrumbs, hard-boiled egg, cranberries, and raisins to the meat mixture. Mix thoroughly. Add the herb bread stuffing, melted butter, chicken broth, and pepper, to taste. Mix again. Transfer to a greased 3-quart baking dish. Cover with foil and refrigerate overnight.

  • Heat the oven to 350°F. Bake for 15 minutes. Remove the foil and continue baking until the top layer is slightly brown, about 15 minutes. Mix thoroughly.


If you cook some of the stuffing in the turkey, be sure stuffing reaches and internal temperature of 165°F. Before serving, combine it with the stuffing cooked in the baking dishes.

Nutrition Facts

242 calories; fat 13g; cholesterol 50mg; saturated fat 4g; carbohydrates 17g; mono fat 5g; poly fat 2g; insoluble fiber 2g; sugars 4g; protein 15g; vitamin a 105.7IU; vitamin c 2.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.7mg; vitamin b6 0.2mg; folate 19mcg; vitamin b12 1.1mcg; sodium 457mg; potassium 231mg; calcium 32mg; iron 2.1mg.