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Sausage-Pecan Turkey Stuffing

 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


  • 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)


  • 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

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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.
Nutritional 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