Emeril's Sausage and Walnut Stuffing

Ingredients

Cooking Directions

Preheat the oven to 400 degrees F.

Arrange the cubed bread in a single layer on two baking sheets. Toast in the oven until the bread is golden brown, 10 to 12 minutes. Remove from the oven and allow to cool.

Lightly butter an 8-by-12 inch or other similar size baking dish.

In a medium size sauté pan, over medium heat melt the remaining butter. Add the onion, celery and the garlic and cook until the onion is soft and translucent, 5 to 6 minutes. Add the sausage, walnuts, currants, parsley, sage and salt and pepper to the pan and cook for 2 minutes longer.

Transfer all of the ingredients to a large bowl. Add the eggs and stir well. Combine the chicken stock and heavy cream in a measuring cup or pitcher. Add the mixture to the bowl in two additions, stirring until all the liquid has been absorbed. Transfer the stuffing to the prepared baking dish. Bake, uncovered, until golden brown on top, 25 to 30 minutes. The stuffing may be served warm or at room temperature.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.

This recipe was styled by chef Karen Pickus for Good Morning America.