SAUSAGE-PECAN STUFFING
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 5 1/2 cups
Number Of Ingredients 13
Steps:
- 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.
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Ahmed Omoyele
[email protected]I love this stuffing recipe! It's so easy to make and always a hit.
Easy Drawing
[email protected]This stuffing is easy to make and always a crowd-pleaser.
Nadine Swartz
[email protected]This stuffing is a must-try for your holiday dinner!
sm Sir
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so good!
Dibya Deuja
[email protected]This is the best stuffing I've ever had. It's so moist and flavorful.
Sienna Thomas
[email protected]This stuffing is a great way to use up leftover sausage. It's also a nice change of pace from the traditional bread stuffing.
Pete Jones
[email protected]I love the combination of sausage and pecans in this stuffing. It's so flavorful and moist.
Dean Mohamed
[email protected]This is my go-to stuffing recipe. It's always a winner.
Unknown Brain FF
[email protected]I made this stuffing for Thanksgiving and it was a hit! Everyone loved the flavor and texture.
Ahsan mumtahin Sammo
[email protected]This stuffing is a great way to use up leftover sausage. It's also a nice change of pace from the traditional bread stuffing.
Jimmy Cole
[email protected]I love this stuffing recipe! It's so easy to make and always a crowd-pleaser. I like to use a combination of ground pork and ground turkey for a healthier version.
Rhonda Spires
[email protected]This stuffing was easy to make and turned out delicious. I used a spicy sausage and it gave the stuffing a nice kick. I will definitely be making this again.
Emmanuel Asiedu
[email protected]I've made this stuffing recipe for years and it's always a hit. The pecans add a nice crunch and the sausage gives it a savory flavor. I like to add a little bit of chopped apple for extra sweetness.
Sazzadur Rahman
[email protected]This stuffing is a must-try for your holiday dinner! It's so flavorful and moist, with the perfect balance of sweetness from the pecans and saltiness from the sausage. I will definitely be making this again.