Sausage, Cranberry, and Pecan Stuffing Recipe

Name: Sausage, Cranberry, and Pecan Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups (1/2-inch) pieces firm white bread (3/4 pound); 1 1/2 pounds fresh pork sausage meat, crumbled; 1/2 stick (1/4 cup) unsalted butter; 2 onions, chopped; 3 celery ribs, sliced 1/4inch thick; 1 Granny Smith apple, peeled and cut into 1/2-inch pieces; 2 teaspoons minced garlic; 1 1/2 cups chopped pecans (8 ounces), toasted; 1 cup dried cranberries; 1 tablespoon chopped fresh sage; 1 to 1 1/2 cups chicken broth

Servings: persons

8 cups (1/2-inch) pieces firm white bread (3/4 pound)
1 1/2 pounds fresh pork sausage meat, crumbled
1/2 stick (1/4 cup) unsalted butter
2 onions, chopped
3 celery ribs, sliced 1/4inch thick
1 Granny Smith apple, peeled and cut into 1/2-inch pieces
2 teaspoons minced garlic
1 1/2 cups chopped pecans (8 ounces), toasted
1 cup dried cranberries
1 tablespoon chopped fresh sage
1 to 1 1/2 cups chicken broth

1
Preheat oven to 350F.
2
Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
3
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.
4
Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes.
5
Add celery, apple, and garlic and cook, stirring, 2 minutes.
6
Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
7
Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth.
8
(Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
9
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.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups (1/2-inch) pieces firm white bread (3/4 pound), 1 1/2 pounds fresh pork sausage meat, crumbled, 1/2 stick (1/4 cup) unsalted butter, 2 onions, chopped, and more.

Yes, Sausage, Cranberry, and Pecan Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage, Cranberry, and Pecan Stuffing

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