Pecan Sausage Stuffing Recipe

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Pecan Sausage Stuffing Recipe

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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.
MAKES:
21 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.
MAKES:
21 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.

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

Nutritional Facts

3/4 cup: 249 calories, 17g fat (6g saturated fat), 23mg cholesterol, 509mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Pecan Sausage Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p114

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