MAKEOVER SAUSAGE PECAN STUFFING
Nothing about this moist, pecan-topped stuffing says "lighter." Fabulous flavors! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook the turkey, mushrooms, celery, onion, fennel seed, cayenne and nutmeg over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain., Transfer to a large bowl. Add the bread, apple, sage, salt, poultry seasoning and pepper. Whisk eggs and broth; pour over bread mixture and toss to coat. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with pecans., Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned and a thermometer reads 160°.
Nutrition Facts : Calories 226 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 654mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
CRANBERRY SAUSAGE PECAN STUFFING
Stuffing with Italian sausage gets even tastier when you add chopped pecans and sweet-tart dried cranberries.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet cook sausage over medium heat. After sausage is cooked through add pecans and cranberries. Cook for another 3-4 minutes. Remove from heat.
- Bring water and butter to boil in a medium saucepan. Add package of stuffing mix, sausage, pecans and cranberries to pan and remove from heat. Cover and let set for 5 minutes.
- Fluff with fork and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TURKEY WITH SAUSAGE-PECAN STUFFING
The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffed turkey that's become a tradition at our Thanksgiving dinner. Leftover stuffing can be a meal in itself. -Keri Scofield Lawson, Fullerton, California
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 12 servings (12 cups stuffing).
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Slice two onions; set aside. Chop remaining onions., In a large skillet, cook sausage and chopped onions over medium heat until sausage is no longer pink, breaking up sausage into crumbles. Add herb packets from stuffing mixes. Stir in raisins, pecans, celery and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir about 5 minutes., Place reserved onions inside turkey. Loosely stuff turkey with 6-7 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate until ready to bake. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up., Roast, uncovered, 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Bake remaining stuffing, covered, 1 hour. Uncover; bake 10 minutes. , Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.
Nutrition Facts :
CORNBREAD, SAUSAGE, AND PECAN DRESSING
Provided by Victoria Granof
Categories Herb Side Bake Thanksgiving Stuffing/Dressing Sausage Pecan Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
- Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
- Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
- Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
- Preheat oven to 350°F. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
PECAN SAUSAGE STUFFING
Apple and sausage keep every bite of this stuffing moist and delicious, while toasted pecans add a bit of crunch. Fresh herbs are a nice touch, too.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 21 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.
Nutrition Facts : Calories 249 calories, Fat 17g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 509mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
BOURBON-PECAN STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Make Classic Stuffing, adding 2 chopped pears, 1 cup chopped pecans and 1/2 cup bourbon to the cooked vegetables; simmer 2 minutes before adding the broth.
- Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
SAUSAGE-PECAN STUFFING
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 5 1/2 cups
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, transfer sausage to a medium bowl.
- Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes. Add wine and raisins, and stir, scraping browned bits from bottom of pan. Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
- Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool to room temperature.
- To cook stuffing in a turkey: Stuff as directed (see Rolled Turkey recipe). To bake all of the stuffing outside a turkey: Spoon into a buttered 9-by-13-inch baking dish. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes.
CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING
Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".
Provided by Lizzie-Babette
Categories Breads
Time 2h10m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Melt half the butter in a large skillet.
- Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
- Remove onion and butter from pan and put in a very large bowl to be mixed later.
- In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
- Remove apples and butter from pan and put in the bowl with the onions.
- With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
- When done, remove with a slotted spoon and add it to the mixing bowl.
- Reserve drippings for basting later.
- Add remaining ingredients to the mixing bowl and combine gently.
- If you're going to stuff a turkey, cool completely in the refrigerator first.
- To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
- Uncover the pan for the last 10 minutes of cooking to brown.
- Serve hot or warm.
- Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
- Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.
TURKEY WITH SAUSAGE-PECAN STUFFING
I have betrayed my Southern heritage! You see, here in the South, we make Dressing - not Stuffing. All my life I was served dressing at Thanksgiving and Christmas and I just can't help it - I don't like it!! When I became a grown-up, I broke Southern tradition and tried making stuffing - this is the first recipe I tried (from Taste of Home) and I have been hooked ever since. The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffing! If I have them, I also add some dried cranberries to the stuffing mixture. I have switched my turkey recipe (I now make Emeril's Brined and Roasted Turkey #272414), but this is still my official stuffing for the holidays! And even though I have switched, this is still a good turkey as well. : )
Provided by Sweet Diva MJ
Categories Whole Turkey
Time 4h25m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Slice two onions; set aside.
- Chop remaining onions.
- In a large skillet,brown sausage and chopped onions.
- Add herb packet from the stuffing mixes.
- Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes.
- Add stuffing mixes and broth; mix well.
- Cook and stir for about 5 minutes.
- Place reserved onions inside turkey.
- Add 6-7 cups stuffing. (Place remaining stuffing in a greased 1-1/2-qt. baking dish;cover and refrigerate.)
- Skewer openings, tie drumsticks together. Place on a rack in a roasting pan.
- Bake, uncovered, at 325 for 4 to 4-1/2.
- hours or until a meat thermometer reads 185, basting often with shortening. (Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more. )
- When the turkey begins to brown, baste if needed and cover lightly with foil.
- Yield: 12-14 servings (12 cups stuffing).
Nutrition Facts : Calories 948.9, Fat 41.9, SaturatedFat 11.3, Cholesterol 261.6, Sodium 923.2, Carbohydrate 56.9, Fiber 4.1, Sugar 26.7, Protein 84.2
CORNBREAD, SAUSAGE, AND PECAN DRESSING
Found this recipe years ago in a "Southern Living" magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since!
Provided by Recipe Baroness
Categories Grains
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
- Remove sausage, reserving 1 tablespoon drippings in skillet.
- Drain sausage on paper towels.
- Saute onion and celery in hot drippings over medium-high heat until tender.
- Remove vegetables with a slotted spoon.
- Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
- Spoon into a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 30 minutes or until thoroughly heated.
- Note:.
- If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.
Nutrition Facts : Calories 598.2, Fat 31.9, SaturatedFat 10.1, Cholesterol 82.9, Sodium 1509.5, Carbohydrate 61.9, Fiber 12.6, Sugar 5.1, Protein 16.7
SAUSAGE, CRANBERRY, AND PECAN STUFFING
Categories Fruit Nut Pork Side Bake Thanksgiving Stuffing/Dressing Cranberry Apple Sausage Pecan Fall Gourmet Peanut Free Soy Free
Yield Makes about 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
- Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
- Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
- Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.
SAUSAGE STUFFING
Make and share this Sausage Stuffing recipe from Food.com.
Provided by ChefCrittersMom
Categories For Large Groups
Time 1h35m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Saute sausage in a large skillet over medioum-high heat until cooked through, crumbling sausage.
- Preheat oven to 350°F.
- Transfer sausage with a slotted spoon to a large bowl.
- Discard sausage fat in pan.
- Add butter, onions, and celery to skillet and suate until tender, about 10 to 15 minutes.
- Add to sausage, along with herbs and croutons.
- Mix to cobine.
- In a medium bowl, combine allspice, maple syrupcherries, pecans and chicken stock.
- Add to crouton mixture. The mixture should be moist but not soggy. Add more chicken stock, if necessary.
- Transfer stuffing to a baking dish and cover with foil.
- Bake for 1 hour. Uncover and bake for another 20 minutes, or until th etop is golden.
Nutrition Facts : Calories 239.6, Fat 15.2, SaturatedFat 5.6, Cholesterol 26.3, Sodium 369.1, Carbohydrate 18.7, Fiber 2.2, Sugar 5.6, Protein 8.3
HERBED PECAN STUFFING
"From Logan, Utah, Edie DeSpain says, "I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste."
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.
Nutrition Facts : Calories 255 calories, Fat 17g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 564mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
SAUSAGE-PECAN TURKEY STUFFING
Ever since I first tried this, I've never made another stuffing. The sausage and pecans really give it a different flavor. Our home is on 20 acres where we have hay and horses-my husband, our two children, (8 and 6) and I ride a lot.
Provided by Taste of Home
Categories Side Dishes
Time 5h25m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- Place bread crumbs in a large bowl; set aside. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender; do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper; stir in apple juice and enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until a thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing.
Nutrition Facts : Calories 849 calories, Fat 44g fat (13g saturated fat), Cholesterol 294mg cholesterol, Sodium 558mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 3g fiber), Protein 86g protein.
SAUSAGE AND PECAN RICE STUFFING
This is great. It is my own creation because I don't care for traditonal thanksgiving stuffing. I have been making it for about 5 or 6 years now. I've served it every Thanksgiving to large groups of people and everyone loves it! Even my brother-in-law who doesn't like pecans. It tastes great reheated for breakfast or lunch I've even used it to stuff the turkey!!
Provided by HopeMarie
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Crumble sausage brown over medium high heat until no longer pink inside.
- Drain saving 2 Tablespoons of drippings and all of the brown bits.
- Set sausage aside.
- To drippings add chopped onion saute for about a minute.
- Add pecans and saute for about 1 minute more.
- Add half of the maple syrup and half of the apple juice.
- Cook until reduce stirring often to keep from buning.
- Set aside.
- In same dish cook rice according to package instuctions.
- After rice is done chop sausage VERY fine and stir sausage,pecans,onion,apple juice and maple syrup into rice.
- Cook until all of liquid is gone stirring often to prevent burning.
- Add a dash of cayenne pepper if desired.
Nutrition Facts : Calories 336.2, Fat 28, SaturatedFat 7.5, Cholesterol 63.6, Sodium 567.8, Carbohydrate 5.4, Fiber 1.1, Sugar 3.3, Protein 15.7
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