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Stuffing with Pecans and Sausage Recipe

American · Side dish · 65 min total

A savory, nutty stuffing with crumbled sausage and toasted pecans, perfect for holiday feasts or as a hearty side dish.

Ingredients

• 1 lb pork sausage (mild or spicy)
• 1 tbsp olive oil
• 1 large onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup pecan halves, toasted
• 8 cups cubed day-old bread (about 1 lb)
• 1 1/2 cups chicken broth, plus more if needed
• 2 large eggs, lightly beaten

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. In a large skillet over medium-high heat, cook sausage, breaking it into crumbles, until browned (about 8 minutes). Transfer to a large bowl with a slotted spoon, leaving drippings in skillet.
3. Add olive oil to skillet. Sauté onion and celery until softened (5-7 minutes). Add garlic, sage, thyme, salt, and pepper; cook 1 minute more.
4. Transfer vegetable mixture to the bowl with sausage. Add toasted pecans and bread cubes; toss to combine.
5. In a small bowl, whisk together chicken broth and eggs. Pour over bread mixture and stir gently until evenly moistened. Add more broth if needed (stuffing should be moist but not soggy).
6. Transfer to prepared baking dish and cover with foil. Bake for 25 minutes. Remove foil and bake until top is golden and crispy, about 20 minutes more. Let rest 5 minutes before serving.

Tips

• For extra crunch, add 1/2 cup dried cranberries or chopped apples.
• To toast pecans, spread on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
• Leftover stuffing can be refrigerated for up to 3 days or frozen for 1 month.

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