This stuffing reminds me of the wintered trails on my favorite hike in Ithaca; rich brown earth and bark with a flair of orange leaves clinging on for dear life as the snow breezes in and settles righteously. A hint of curry and soothing tarragon ease the pumpernickel into place and invite the usual characters, rosemary and nutmeg, to dance with more flavor this year. Toasted nuts add a satisfying crunch! This is a must for your Christmas table.

Alas! Christmas time brims with family and travel, and so apologies for the step-by-step photos which were neglected in this post. 




Sausage & Pumpernickel Stuffing

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 12 portions 1x


  • 1 pound ground pork
  • 1 cup diced yellow onion
  • 2.5 tablespoons minced garlic
  • 3/4 cup mixed nuts, coarsely chopped and toasted
  • 1 cup diced carrots
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon chopped rosemary
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon chopped tarragon
  • 3 cups diced pumpernickel bread
  • 2 eggs, beaten
  • 1 cup turkey stock
  • 1 tablespoon milk or heavy cream


  1. In a large frying pan, saute the pork over medium-high heat until it begins to brown.
  2. Add the onions and continue to saute until they turn translucent.
  3. Add the garlic, carrots, spices and herbs and mix together. Cover with a lid and saute for about 10 minutes, until carrots are slightly tender.
  4. Transfer the stuffing to a large bowl and add mix in the bread.
  5. In a separate bowl, mix together the eggs, stock and milk. Add the egg mixture to the stuffing and mix thoroughly.
  6. Put the stuffing in a baking dish, layering it no higher than 2 inches.
  7. Bake the stuffing for 350 degrees for about 30 minutes, until the bread on the top is toasted.


Allergens: dairy, eggs, milk

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