Sausage and Pecan Stuffing

Sausage and Pecan Stuffing
Staff Writer

Patricia Stagich

The Italians can be thanked for sausage in stuffing, and this recipe adds extra flavor with a nutty taste from the toasted pecans. 

10
Servings
155
Calories Per Serving
Deliver Ingredients

Notes

*Click here to see the Classic Cornbread Stuffing Recipe

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe. 

Ingredients

  • batch Classic Cornbread Stuffing Recipe*
  • 1  Pound  sausage
  • 1  Cup  toasted pecans

Directions

Prepare the Classic Cornbread Stuffing and set aside before baking. 

In a medium sauté pan, brown the sausage over medium-high heat, breaking it up with a spoon as you go. Add the cooked sausage and toasted pecans to the stuffing and stir well. Bake in the oven according to the stuffing's directions. 

Nutritional Facts

Total Fat
7g
10%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
28mg
9%
Carbohydrate, by difference
16g
12%
Protein
9g
20%
Vitamin A, RAE
12µg
2%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
22mg
2%
Choline, total
42mg
10%
Fiber, total dietary
2g
8%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
131mg
19%
Selenium, Se
13µg
24%
Sodium, Na
432mg
29%
Water
32g
1%
Zinc, Zn
1mg
13%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.