Sausage & Pumpernickel Stuffing


  • 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