Sausage and Pecan Stuffing

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. 

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. 

Nutrition

Calories per serving:

220 calories

Dietary restrictions:

Low Carb Sugar Conscious, Low Potassium, Kidney Friendly, Dairy Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

11%

Servings:

10
  • Fat 209g 321%
  • Carbs 26g 9%
  • Saturated 51g 255%
  • Fiber 10g 42%
  • Sugars 4g
  • Monounsaturated 100g
  • Polyunsaturated 41g
  • Protein 64g 129%
  • Cholesterol 263mg 88%
  • Sodium 4,132mg 172%
  • Calcium 131mg 13%
  • Magnesium 191mg 48%
  • Potassium 1,259mg 36%
  • Iron 6mg 34%
  • Zinc 11mg 71%
  • Phosphorus 851mg 122%
  • Vitamin A 62µg 7%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 2mg 106%
  • Riboflavin (B2) 1mg 37%
  • Niacin (B3) 15mg 73%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 33µg 8%
  • Vitamin B12 3µg 44%
  • Vitamin D 5µg 1%
  • Vitamin E 2mg 11%
  • Vitamin K 4µg 5%
Have a question about nutritional data? Let us know.
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