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Sausage-Pecan Thanksgiving Stuffing
It’s a well-known fact that the stuffing makes the turkey. Okay, maybe that’s an exaggeration but nothing shakes up Thanksgiving like trying a new stuffing. Try it with your favorite sausage for stuffing everybody will love.
- 2 Tbsp. unsalted butter
- 3 cup(s) yellow onion, chopped (about 3 large)
- 2 cup(s) celery, chopped
- 1 Tbsp. minced garlic
- 1/2 lb. ground sausage meat
- 1 1/2 cup(s) green apple, chopped
- 1 cup(s) pe halves, toasted
- 6 cup(s) cornbread cubes (packaged is fine as long as unseasoned)
- 1 cup(s) chicken broth (low-sodium)
- 2 Tbsp. dry sage
- 2 tsp. fresh thyme
- 1 tsp. white pepper
- salt, to taste
- 1/2 cup(s) Madeira
- Melt 2 tablespoons of the butter in a large skillet over medium heat. When foaming, add the chopped onion, celery and garlic. Saute about 4 or 5 minutes until the onions are soft. Using a slotted spoon, remove the vegetables to a large bowl.
- Roughly chop the sausage and add to the same pan, saute for 6 or 7 minutes. Add the chopped apple to the pan and continue to saute another 3 or 4 minutes, until the sausage is fully cooked. Remove sausage and apple to the same bowl as the vegetables. Reserve liquid in pan.
- When all of the sauteed ingredients have cooled, add in the pecans, cornbread, herbs and spices and toss to mix well.
- Drizzle the Madeira and the pan drippings from sausage and stock over the mixture with a sparing hand, and toss again. The stuffing should be moist but not gooey or clumpy at this stage. It will pick up a great deal of moisture from the cavity of the turkey. If it is too wet now, your finished dressing will be a sodden glop. Taste for salt.
- The dressing can be covered and refrigerated at this point for up to 24 hours before using in the bird. If you want to bake the dressing separately, put it in a covered casserole and bake at 350°F for about 45 minutes.