Ingredients Jump to Instructions ↓

  1. 1 pound(s) pork sausage meat

  2. 4 tablespoon(s) butter or margarine

  3. 3 stalk(s) celery , coarsely chopped

  4. 1 large onion , coarsely chopped

  5. 1 can(s) chicken broth

  6. 1/2 teaspoon(s) coarsely ground black pepper

  7. 3/4 cup(s) water

  8. 1 package(s) corn bread

  9. 1 1/2 cup(s) pecans , toasted and coarsely chopped

  10. 1/4 cup(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat 12-inch skillet over medium-high heat until very hot. Add sausage meat and cook, breaking up sausage with side of spoon, until browned, about 10 minutes. With tongs, transfer sausage to large bowl.

  2. Discard all but 2 tablespoons sausage drippings. Add butter, celery, onion, and red pepper to skillet;

  3. cook, stirring occasionally, until vegetables are golden brown and tender. Stir in broth, black pepper, and water; heat to boiling, stirring until browned bits are loosened from bottom of skillet.

  4. Add vegetable mixture, stuffing mix, pecans, and parsley to sausage; stir to combine well. Use to stuff 12- to 16-pound turkey, or heat in baking dish and serve alongside poultry or ham: Spoon stuffing into greased 13-inch by 9-inch baking dish; cover with foil and bake in preheated 325 degrees F oven until heated through, about 45 minutes. Makes about 12 cups stuffing.Nutritional information is based on one serving of 1/2 cup.


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