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1
Heat oil in a large sillet over medium heat.
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2
Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
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3
Using a slotted spoon, tranfer sausage to a medium bowl.
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4
Add onion and celery to drippings in skillet, adding more oil if necessary.
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5
Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes.
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6
Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes.
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7
Add wine and stir.
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8
scraping browned bits from the bottom of the pan.
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9
Simmer until reduced by half, 2 to 3 minutes.
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10
Stir in cooked sausage, remove from heat, and let cool slightly in pan.
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11
Working in batches, pulse sausage mixture in a food processor until very finely chopped.
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12
(If baking the stuffing outside the turkey, pulse only until coarsely chopped.
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13
).
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14
Transfer to a medium bowl.
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15
Stir in breadcrumbs and pecans, and season with salt and pepper.
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16
Add egg, and stir to combine.
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17
Let cool at room temperature.
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18
Stuff as directed (see rolled turkey recipe linked).
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19
or.
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20
To bake outside of turkey; spoon into a buttered 9 x 13 inch baking dish.
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21
Cover with parchment, then foil, and bake in a 375 degree oven for 25 minutes.
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22
Uncover, and continue to bake until golden brown, about 15 to 20 minutes.
