CORNBREAD, SAUSAGE, AND PECAN DRESSING

Cornbread, Sausage, and Pecan Dressing image

Found this recipe years ago in a "Southern Living" magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since!

Provided by Recipe Baroness

Categories Grains

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

Previous Next

Ingredients

1 (16 ounce) package ground pork sausage
1 large onion, chopped
2 large celery ribs, chopped
2 lbs pepperidge farms cornbread stuffing mix
1 1/2 cups coarsely chopped pecans
1/4 cup chopped fresh parsley
2 cups chicken broth
1/2 cup butter
1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
2 hard-boiled eggs, chopped up

Steps:

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
Remove sausage, reserving 1 tablespoon drippings in skillet.
Drain sausage on paper towels.
Saute onion and celery in hot drippings over medium-high heat until tender.
Remove vegetables with a slotted spoon.
Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
Spoon into a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350° for 30 minutes or until thoroughly heated.
Note:.
If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.

Nutrition Facts : Calories 598.2, Fat 31.9, SaturatedFat 10.1, Cholesterol 82.9, Sodium 1509.5, Carbohydrate 61.9, Fiber 12.6, Sugar 5.1, Protein 16.7