Sausage with Pecan Stuffing
This stuffing has always been a big hit with my family. I made this for the first time over 15 years ago. It is so flavorful and I love the sausage. Stuffing isn’t stuffing without sausage. And the pecans give it an extra something special. I haven’t changed this recipe at all over the years, expect for perhaps the cooking time. Occasionally, I don’t stuff the turkey because I deep fry the turkey. If that is the case, I don’t need to cook the sausage in the oven except to keep it warm. If it ain’t broke…..don’t fix it.
2 tablespoons of butter
2 medium onions
1 pound pork sausage
1 to 2 packages of stuffing
1 cup pecan halves
6 celery ribs, diced
¼ tsp of each of the following: caraway seeds, curry powder, garlic powder, dried basil, oregano, poultry seasoning, salt and pepper.
2 ½ cups chicken broth
Chop onions. In a large skillet, melt butter and then add sausage and chopped onions. Stir until browned. Stir in pecans, celery and all seasonings. Let simmer for about 10 minutes. Add the stuffing and broth. Mix well. Continue to cook and stir for about 5 minutes. Place 2 or so cups of stuffing inside of the turkey (optional). Place remaining stuffing in a greased 1 ½ quart baking dish. Cover and then refrigerate. Preheat the oven at 325 and heat the stuffing for about 1 hour covered and then uncover and cook for 5 to 10 more minutes.
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