Reviews (1) Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: 5 stars 11/19/2017 I make this stuffing every year -- don't understand the other lower ratings. It is great, and good to have a bit of something spicy in the stuffing!
Back to Sausage-Pecan Stuffing All Reviews for Sausage-Pecan Stuffing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Sausage-Pecan Stuffing Recipe Summary Servings: 12 Yield: Makes 5 1/2 cups
Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil, plus more if needed 1 pound hot Italian sausage, casings removed 1 medium onion, chopped 2 celery stalks, cut into 1/4-inch dice 8 ounces cremini mushrooms, trimmed and thinly sliced 2 tablespoons chopped fresh thyme 1 cup dry white wine, such as Sauvignon Blanc 1/2 cup golden raisins 2 cups fresh brioche breadcrumbs 2 ounces toasted pecans, finely chopped (1/2 cup) Coarse salt and freshly ground pepper 1 large egg, lightly beaten Unsalted butter, softened, for baking dish, if needed
Cook’s Notes Make-ahead tip: Prepare stuffing and spread over turkey the day before. If baking stuffing outside the bird, assemble the day before, cover, refrigerate, and bake just before serving.
Gallery Sausage-Pecan Stuffing
Recipe Summary Servings: 12 Yield: Makes 5 1/2 cups
Gallery
Sausage-Pecan Stuffing
Sausage-Pecan Stuffing
Sausage-Pecan Stuffing
Recipe Summary Servings: 12 Yield: Makes 5 1/2 cups
Recipe Summary
Servings: 12 Yield: Makes 5 1/2 cups
Servings: 12
Yield: Makes 5 1/2 cups
12
Makes 5 1/2 cups
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more if needed 1 pound hot Italian sausage, casings removed 1 medium onion, chopped 2 celery stalks, cut into 1/4-inch dice 8 ounces cremini mushrooms, trimmed and thinly sliced 2 tablespoons chopped fresh thyme 1 cup dry white wine, such as Sauvignon Blanc 1/2 cup golden raisins 2 cups fresh brioche breadcrumbs 2 ounces toasted pecans, finely chopped (1/2 cup) Coarse salt and freshly ground pepper 1 large egg, lightly beaten Unsalted butter, softened, for baking dish, if needed
Directions
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.
Cook’s Notes Make-ahead tip: Prepare stuffing and spread over turkey the day before. If baking stuffing outside the bird, assemble the day before, cover, refrigerate, and bake just before serving.
Cook’s Notes
Make-ahead tip: Prepare stuffing and spread over turkey the day before. If baking stuffing outside the bird, assemble the day before, cover, refrigerate, and bake just before serving.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/19/2017 I make this stuffing every year -- don't understand the other lower ratings. It is great, and good to have a bit of something spicy in the stuffing!
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 3 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 3 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 3 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 3 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/19/2017 I make this stuffing every year -- don't understand the other lower ratings. It is great, and good to have a bit of something spicy in the stuffing!Martha Stewart Member
Rating: 5 stars 11/19/2017
I make this stuffing every year – don’t understand the other lower ratings. It is great, and good to have a bit of something spicy in the stuffing!
Rating: 5 stars
All Reviews for Sausage-Pecan Stuffing
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All Reviews for Sausage-Pecan Stuffing
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
