Pecan and Sausage Stuffing

Toasting nuts brings out more crunch and flavor. When combined with sausage and apples in this recipe, the pecans make this stuffing outstanding.

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  • 1 pound bulk pork sausage
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 2 beaten eggs
  • 1 tablespoon ground sage
  • 2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups crumbled corn bread
  • 3 cups dry white bread cubes
  • 2 cups finely chopped, peeled cooking apples
  • 1 cup chopped pecans, toasted
  • 1/2 cup snipped dried apricots
  • 1 1/2 cups chicken broth
In a large skillet, cook sausage, onion, and celery till meat is no longer pink. Do not drain; set aside.
In a very large mixing bowl, combine the eggs, sage, poultry seasoning, salt and pepper. Add corn bread and bread cubes; toss till coated. Add the cooked sausage mixture, apples, pecans and apricots. Add broth, tossing lightly to mix and moisten.
Place the stuffing in a lightly greased 3-quart casserole. Cover and bake in a 375 degrees degrees Foven for 40 minutes. Uncover and bake 5 to 10 minutes more or till golden and an instant read thermometer inserted near the center registers 165 degrees F. Makes about 8 cups (10 to 12 servings.)

nutrition information

Per Serving: cal. (kcal) 440, Fat, total (g) 27, chol. (mg) 85, sat. fat (g) 6, carb. (g) 38, fiber (g) 3, pro. (g) 12, vit. A (IU) 583, vit. C (mg) 4, sodium (mg) 883, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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