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!"
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
1 pot of stuffing
- Serves:
- 8-10
ingredients
- 1 lb bulk sausage, sage-flavored
- 1 lb bulk sausage, spicy-flavored (hot)
- 2 onions, medium sized and chopped
- 6 celery ribs, chopped
- 1 1⁄4 cups pecan halves
- 2 (12 ounce) bags pepperidge farm herb seasoned stuffing mix (not the cubed one, but the crumbled)
- 2 cups chicken broth, warmed
directions
- 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.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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