Toasting nuts brings out more crunch and flavor. When combined with sausage and apples in this recipe, the pecans make this stuffing outstanding.
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Servings: Makes about 8 cups
Prep: 40 mins
Total: 1 hr 25 mins
Ingredients
1 pound bulk pork sausage
1-1/2 cups chopped onion
1 cup chopped celery
2 beaten eggs
1 tablespoon ground sage
2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
4 cups crumbled corn bread
3 cups dry white bread cubes
2 cups finely chopped, peeled cooking apples
1 cup chopped pecans, toasted
1/2 cup snipped dried apricots
1-1/2 cups chicken broth
Directions
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.)
Nutrition Facts: yummy
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