MOM'S HOLIDAY SAUSAGE-PECAN STUFFING
My mother is from Spain, but Thanksgiving is her favorite holiday. She has been making this stuffing for over 30 years - it wouldn't be the holidays without it!
Provided by Raquel Grinnell
Categories Pork
Time 45m
Yield 1 pot of stuffing, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large, heavy bottomed dutch oven over medium high heat, brown both pounds of sausage. When cooked, add chopped onions and celery and saute in sausage drippings until softened, about 8 minutes. Then add pecans and saute for another 7-8 minutes until the nuts have softened and absorbed the flavors of the sausage and veggies.
- In a saucepan, warm the chicken broth over medium heat. Add 1 and 1/2 bags of the stuffing to the sausage mixture and mix thoroughly until the bread is coated. Add the rest of the stuffing if it looks too dry.
- Add chicken broth by the ladleful until the desired consistency is reached - you will likely not use it all.
Nutrition Facts : Calories 723.5, Fat 35.5, SaturatedFat 7.4, Cholesterol 83.7, Sodium 1984.3, Carbohydrate 70.8, Fiber 5.2, Sugar 9.6, Protein 29.5
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