Sausage and Pecan Stuffing

Patricia Stagich

Ingredients

  • 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. 

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 19g 29%
  • Carbs 2g 1%
  • Saturated 4g 21%
  • Fiber 1g 4%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 9g
  • Polyunsaturated 4g
  • Protein 8g 16%
  • Cholesterol 32mg 11%
  • Sodium 336mg 14%
  • Calcium 11mg 1%
  • Magnesium 20mg 5%
  • Potassium 184mg 5%
  • Iron 1mg 4%
  • Zinc 1mg 9%
  • Phosphorus 91mg 13%
  • Vitamin A 13µg 1%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 3µg 1%
  • Vitamin B12 0µg 7%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 0µg 0%
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