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:

205 calories

Dietary restrictions:

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

Daily value:

10%

Servings:

10
  • Fat 191g 294%
  • Carbs 19g 6%
  • Saturated 41g 206%
  • Fiber 10g 42%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 89g
  • Polyunsaturated 44g
  • Protein 80g 159%
  • Cholesterol 318mg 106%
  • Sodium 3,357mg 140%
  • Calcium 113mg 11%
  • Magnesium 195mg 49%
  • Potassium 1,839mg 53%
  • Iron 7mg 41%
  • Zinc 14mg 93%
  • Phosphorus 905mg 129%
  • Vitamin A 126µg 14%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 2mg 115%
  • Riboflavin (B2) 1mg 48%
  • Niacin (B3) 26mg 128%
  • Vitamin B6 1mg 51%
  • Folic Acid (B9) 33µg 8%
  • Vitamin B12 4µg 70%
  • Vitamin D 6µg 2%
  • Vitamin E 6mg 29%
  • Vitamin K 4µg 5%
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