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.


Pecan and Sausage Stuffing

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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
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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