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. 

Notes

*Click here to see the Classic Cornbread Stuffing Recipe

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

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. 

Nutrition

Calories per serving:

159 kcal

Daily value:

8%

Servings:

10
  • Carbohydrate, by difference 16 g
  • Protein 9 g
  • Total lipid (fat) 7 g
  • Vitamin A, IU 68 IU
  • Vitamin A, RAE 21 µg
  • Vitamin D 8 IU
  • Vitamin K (phylloquinone) 4 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 1 g
  • Aspartic acid 1 g
  • Betaine 2 mg
  • Calcium, Ca 17 mg
  • Carotene, beta 1 µg
  • Cholesterol 27 mg
  • Choline, total 53 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 1 g
  • Folate, DFE 29 µg
  • Folate, food 12 µg
  • Folate, total 22 µg
  • Folic acid 10 µg
  • Glutamic acid 1 g
  • Glycine 1 g
  • Iron, Fe 1 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 4 µg
  • Lysine 1 g
  • Magnesium, Mg 13 mg
  • Niacin 1 mg
  • Phosphorus, P 113 mg
  • Potassium, K 111 mg
  • Retinol 21 µg
  • Selenium, Se 13 µg
  • Sodium, Na 415 mg
  • Sugars, total 3 g
  • Water 32 g
  • Zinc, Zn 1 mg
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