Sausage and Pecan Stuffing Recipe

Nov 12, 2012 @ 2:56 PM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 220
Daily Value: 11%
Servings: 10

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	21g	32%
Saturated	5g	26%
Carbs	3g	1%
Fiber	1g	4%
Sugars	0g	0%
Protein	6g	13%
Cholesterol	26mg	9%
Sodium	413mg	17%
Calcium	13mg	1%
Magnesium	19mg	5%
Potassium	126mg	4%
Iron	1mg	3%
Zinc	1mg	7%
Vitamin A	40IU	1%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	11%
Riboflavin (B2)	0mg	4%
Niacin (B3)	1mg	7%
Vitamin B6	0mg	5%
Folic Acid (B9)	3µg	1%
Vitamin B12	0µg	4%
Vitamin D	0µg	0%
Vitamin E	0mg	1%
Vitamin K	0µg	0%
Fatty acids, total monounsaturated	10g	0%
Fatty acids, total polyunsaturated	4g	0%

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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.

INGREDIENTS

1 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.