When it comes to stuffing, it’s hard to get a more classic flavor combination than sausage and pecans. The result is a salty, nutty, sweet, crunchy and tender combination of flavors and textures. For simplicity, we bake our stuffing in a side dish, but you could use it to stuff the bird, too. Just be sure to adjust your cooking time and make sure the interior temperature reaches a safe 165 F.
SAUSAGE PECAN STUFFING
Makes 8 servings
Total time: 1 hour
12 ounces loose Italian sausage meat (hot or sweet)
1 large yellow onion, chopped
2 carrots, finely diced
2 stalks celery, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup chopped toasted pecans
12-ounce bag seasoned stuffing cubes
2 eggs
2 1/2 cups low-sodium chicken or turkey broth
Nutrition information per serving: 340 calories; 130 calories from fat (38 percent of total calories); 14 g fat (2.5 g saturated; 0 g trans fats); 60 mg cholesterol; 38 g carbohydrate; 4 g fiber; 5 g sugar; 16 g protein; 870 mg sodium.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 41 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.