Sausage Pecan Cornbread Stuffing

Sausage Pecan Cornbread Stuffing


  • 1 pound breakfast sausage
  • 1 stick butter or margarine
  • 2 medium onions, minced
  • 1 to 2 cups pecans or walnuts, chopped
  • 2 (1 lb.) packages corn bread stuffing mix
  • 2 1/2 to 5 cups water or water and chicken broth


Cook sausage in a large skillet or saucepan over medium heat, stirring to break up into small pieces. Pour off fat and drain sausage on paper towel. Add butter to pan and saute onions. Add nuts, stuffing mix and sausage; toss gently. Add water or broth a little at a time, tossing gently to moisten stuffing. If you are going to bake the stuffing apart from the bird, use the larger quantity and at least some broth for flavor. If you are going to stuff the bird, leave the stuffing relatively dry. Makes 24 servings. Note: The U.S. Department of Agriculture recommends stuffing the cavity loosely and using a meat thermometer. The internal thigh temperature of the bird should reach 180- 185 degrees; the stuffing at its densest point should reach 165 degrees.

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