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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
1 tube breakfast sausage
1 stick butter, unsalted
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1 medium apple, chopped
1 box (5 cups) Cornbread Stuffing
2-3 cups chicken stock
1/3 cup chopped pecans
1/2 teaspoon poultry seasoning
Kosher salt and pepper to taste
1 egg, beaten
In a large pan, brown breakfast sausage over medium high heat, crumbling as you go. Once cooked, remove to a bowl, discard off excess fat.
In the same pan, melt one stick of unsalted butter. Cook carrots, celery, onion and apple until softened but not brown. Stir occasionally.
Remove from heat and add the box of Olivia's cornbread Stuffing to the veggie mixture. Stir then add chicken stock. Stir occasionally then let the stuffing rest for about 10-15 minutes to absorb all the liquid. Add more liquid if necessary. I added 3 cups but not too much because you don't want it soggy.
Once liquid has absorbed, sprinkle with poultry seasoning, salt and pepper. Mix together, taste and adjust if necessary. Once the stuffing mix is to your liking, fold in one beaten egg to help bind it all together. Fold in pecans, reserving a few for the top. Place stuffing into a greased 9x13-inch pan. Sprinkle with remaining pecans. Bake in a preheated oven 350 degree F oven for 30-40 minutes.
NOTE: Dried cranberries would be really good in this too!
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SAUSAGE, APPLE AND PECAN STUFFING
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
1 tube breakfast sausage
1 stick butter, unsalted
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1 medium apple, chopped
1 box (5 cups) Cornbread Stuffing
2-3 cups chicken stock
1/3 cup chopped pecans
1/2 teaspoon poultry seasoning
Kosher salt and pepper to taste
1 egg, beaten
In a large pan, brown breakfast sausage over medium high heat, crumbling as you go. Once cooked, remove to a bowl, discard off excess fat.
In the same pan, melt one stick of unsalted butter. Cook carrots, celery, onion and apple until softened but not brown. Stir occasionally.
Remove from heat and add the box of Olivia's cornbread Stuffing to the veggie mixture. Stir then add chicken stock. Stir occasionally then let the stuffing rest for about 10-15 minutes to absorb all the liquid. Add more liquid if necessary. I added 3 cups but not too much because you don't want it soggy.
Once liquid has absorbed, sprinkle with poultry seasoning, salt and pepper. Mix together, taste and adjust if necessary. Once the stuffing mix is to your liking, fold in one beaten egg to help bind it all together. Fold in pecans, reserving a few for the top. Place stuffing into a greased 9x13-inch pan. Sprinkle with remaining pecans. Bake in a preheated oven 350 degree F oven for 30-40 minutes.
NOTE: Dried cranberries would be really good in this too!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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