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.
Prep Time:
40 mins
Total Time:
1 hr 25 mins
Servings:
Makes about 8 cups
Ingredients
-
1 pound bulk pork sausage
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1-1/2 cups chopped onion
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1 cup chopped celery
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2 beaten eggs
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1 tablespoon ground sage
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2 teaspoons poultry seasoning
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1 teaspoon salt
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1/2 teaspoon black pepper
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4 cups crumbled corn bread
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3 cups dry white bread cubes
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2 cups finely chopped, peeled cooking apples
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1 cup chopped pecans, toasted
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1/2 cup snipped dried apricots
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1-1/2 cups chicken broth
Directions
1.
In a large skillet, cook sausage, onion, and celery till meat is no longer pink. Do not drain; set aside.
2.
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.
3.
Place the stuffing in a lightly greased 3-quart casserole. Cover and bake in a 375 degree s 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
Calories 440, Total Fat 27 g, Saturated Fat 6 g, Cholesterol 85 mg, Sodium 883 mg, Carbohydrate 38 g, Fiber 3 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 9%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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