Sausage Pecan Stuffing
Ingredients
- 1 pound bulk mild breakfast sausage, preferably seasoned with sage
- 1 large or 2 medium yellow onions, trimmed split lengthwise, peeled, and chopped
- 2 large or 3 medium ribs celery, trimmed, strung and chopped
- 2 to 3 tablespoons fresh chopped sage or 3 to 4 tablespoons crumbled dried sage (depending on whether the sausage is seasoned with sage), plus 8 to 10 whole sage leaves (optional)
- 6 cups stale crumbled Southern cornbread (no sugar or flour in bread)
- 4 cups stale crumbled biscuits or soft white bread crumbs
- 2 cups chicken or turkey broth
- 3 large eggs beaten
- 1 cup toasted pecans
- Butter
Instructions
Crumble the sausage into a dry skillet or wide saute pan and turn on the heat to medium. Cook, stirring frequently, until the sausage is cooked through and nicely browned, about 5 to 8 minutes. Remove the sausage with a slotted spoon and drain it on absorbent paper. Tip the pan and spoon off all but 2 tablespoons of the rendered fat. Add the onion and celery to the pan and raise the heat to medium-high. Saute, tossing frequently, until the onion is translucent and the celery softened, about 5 minutes. Stir in the chopped sage and saute until fragrant about half a minute, then turn off heat.
Return the sausage to the pan. Add the two kinds of bread, a large pinch of salt, and several liberal grindings of pepper. Remove from heat and stir in the broth and beaten eggs. Taste and adjust the seasonings and stir in the pecans. Butter a 9x13-inch baking dish. Pack dressing into baking dish and bake in a 350 degree oven until set and top is crusty about 30 to 45 minutes.
Source: Damon Lee Fowler's New Southern Kitchen via the Clarion-Ledger, Jackson, Ms.
Return the sausage to the pan. Add the two kinds of bread, a large pinch of salt, and several liberal grindings of pepper. Remove from heat and stir in the broth and beaten eggs. Taste and adjust the seasonings and stir in the pecans. Butter a 9x13-inch baking dish. Pack dressing into baking dish and bake in a 350 degree oven until set and top is crusty about 30 to 45 minutes.
Source: Damon Lee Fowler's New Southern Kitchen via the Clarion-Ledger, Jackson, Ms.
Recipe Info
Views
521
Date
November 13, 2003
Categories
Holidays