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Sausage-Pecan Turkey Stuffing

Ever since I first tried this, I've never made another stuffing. The sausage and pecans really give it a different flavor. Our home is on 20 acres where we have hay and horses—my husband, our two children, (8 and 6) and I ride a lot.

12-14 ServingsPrep: 25 min. Bake: 5-1/2 hours

Ingredients

9 cups soft bread crumbs
1 pound bulk pork sausage
2 cups chopped onion
1/4 cup butter, cubed
3 unpeeled tart apples, coarsely chopped
1 cup chopped pecans
1/2 cup minced fresh parsley
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apple juice
Chicken broth
1 turkey (14 to 16 pounds)

Directions

Place bread crumbs in a large bowl; set aside. In a large skillet,
cook sausage and onion in butter until sausage is no longer pink and
onion is tender; do not drain. Add to bread crumbs. Stir in apples,
pecans, parsley, thyme, sage, salt and pepper; stir in apple juice
and enough broth to moisten.
Just before baking, stuff the turkey. Skewer openings; tie drumsticks
together. Place on rack in a roasting pan. Bake at 325° for 5 to
5-1/2 hours or until a meat thermometer reads 185°. When the
turkey begins to brown, cover lightly with a tent of aluminum foil

2 of 2

Sausage-Pecan Turkey Stuffing (continued)

Directions (continued)

and baste if needed. Remove all stuffing. Yield: 12-14 servings.

Editor's Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 12 cups.

Nutrition Facts: 1 serving (1 cup) equals 849 calories, 44 g fat (13 g saturated fat), 294 mg cholesterol, 558 mg sodium, 23 g carbohydrate, 3 g fiber, 86 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer