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Pecan Sausage Stuffing Recipe

Apple and sausage keep every bite of this stuffing moist and delicious, while toasted pecans add a bit of crunch. Fresh herbs are a nice touch, too.

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Pecan Sausage Stuffing Recipe

Prep: 40 min. Bake: 25 min.

Yield: 21 Servings

40 25 65

Ingredients

1-1/2 pounds bulk pork sausage
3 cups chopped onions
2 cups chopped celery
1/2 cup butter, cubed
6 garlic cloves, minced
1 loaf (1 pound) French bread, cubed and toasted
3 medium apples, peeled and chopped
1-1/2 cups chopped pecans, toasted
1/4 cup chopped fresh sage or 4 teaspoons dried sage leaves
1 tablespoon dried thyme
1-1/4 teaspoons salt
1-1/4 teaspoons pepper
2 to 3 cups reduced-sodium chicken broth

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer.
Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned. Yield: 21 servings (3/4 cup each).

Editor's Note: This recipe makes enough stuffing to stuff a 21-pound turkey. Bake until a meat thermometer reads 180° for turkey and 165° for stuffing.

Nutritional Facts 3/4 cup equals 249 calories, 17 g fat (6 g saturated fat), 23 mg cholesterol, 509 mg sodium, 19 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Pecan Sausage Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p114

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.