- Ice Cream Month begins
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Sausage and Pecan Stuffing
- 1 batch Classic Cornbread Stuffing Recipe*
- 1 Pound sausage
- 1 Cup toasted pecans
The Italians can be thanked for sausage in stuffing, and this recipe adds extra flavor with a nutty taste from the toasted pecans.
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.
*Click here to see the Classic Cornbread Stuffing Recipe.
Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.