Sausage and Pecan Stuffing

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

Notes

*Click here to see the Classic Cornbread Stuffing Recipe

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

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