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Pecan and Sausage Stuffing

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    Ingredients Jump to Instructions ↓

    1. 1 pound bulk pork sausage

    2. 1-1/2 cups chopped onion

    3. 1 cup chopped celery

    4. 2 beaten eggs

    5. 1 tablespoon ground sage

    6. 2 teaspoons poultry seasoning

    7. 1 teaspoon salt

    8. 1/2 teaspoon black pepper

    9. 4 cups crumbled corn bread

    10. 3 cups dry white bread cubes

    11. 2 cups finely chopped, peeled cooking apples

    12. 1 cup chopped pecans, toasted

    13. 1/2 cup snipped dried apricots

    14. 1-1/2 cups chicken broth

    Instructions Jump to Ingredients ↑

    1. In a large skillet, cook sausage, onion, and celery till meat is no longer pink. Do not drain; set aside.

    2. In a very large mixing bowl, combine the eggs, sage, poultry seasoning, salt and pepper. Add corn bread and bread cubes; toss till coated. Add the cooked sausage mixture, apples, pecans and apricots. Add broth, tossing lightly to mix and moisten.

    3. Place the stuffing in a lightly greased 3-quart casserole. Cover and bake in a 375 degree s Foven for 40 minutes. Uncover and bake 5 to 10 minutes more or till golden and an instant read thermometer inserted near the center registers 165 degrees F. Makes about 8 cups (10 to 12 servings.)

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