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.



by 5  people


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Ingredients
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    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 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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