Pecan and Sausage Stuffing

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.

Recipe from Better Homes and Gardens
SERVINGS
10 to 12
YIELD
8 cups
PREP TIME
40 mins

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.

Ingredients
  • 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
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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 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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