Cranberry and Walnut Stuffing

Ingredients:

• 3 tbsp (45 g) unsalted butter, plus more for the pan
• 1.5 cups walnuts or pecans
• 250g sweet Italian sausage, casing removed
• 2 stalks celery, chopped
• 1 medium onion, chopped
• Coarse salt and ground black pepper
• 1 cup dried cranberries
• 400 g of ready-made mixture for cornbread stuffing
• 1 tbsp finely chopped fresh sage
• 2 tsp finely chopped fresh thyme
• 2 cups chicken or turkey broth
• 1 large egg, lightly beaten

Preparation:

1. Preheat oven to 200°C. Lightly grease a 2- to 3-quart glass or ceramic baking dish.
   
   In a dry saucepan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
2. Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.
   
   Reduce heat to medium and add celery, onion, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the cranberries and cook until the berries plump up slightly, about 1 minute, then remove from heat.
3. In a large bowl, combine the stuffing mixture, sage, thyme and walnuts.
   
   In a large measuring cup, combine the broth and egg, then add the mixture to the bowl along with the sausage and vegetable mixture. Add 1/2 teaspoon each of salt and pepper and stir gently to combine.
4. Place the filling in a baking dish and bake until heated through and golden brown on top, 30 to 40 minutes. Serve hot.