Sausage and Pecan Stuffing

Sausage and Pecan Stuffing
Staff Writer
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. 

10
Servings
204
Calories Per Serving
Deliver Ingredients

Notes

*Click here to see the Classic Cornbread Stuffing Recipe

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe. 

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. 

Nutritional Facts

Total Fat
13g
19%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
26mg
9%
Carbohydrate, by difference
13g
10%
Protein
8g
17%
Vitamin A, RAE
10µg
1%
Calcium, Ca
9mg
1%
Choline, total
26mg
6%
Fiber, total dietary
1g
4%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
2mg
14%
Phosphorus, P
71mg
10%
Selenium, Se
7µg
13%
Sodium, Na
487mg
32%
Water
30g
1%
Zinc, Zn
1mg
13%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.