Best 2 Sausage Cranberry And Pecan Stuffing Recipes

Prepare to tantalize your taste buds with a delectable journey of flavors and textures! In this culinary masterpiece, we embark on a quest to create a dish that strikes the perfect balance between sweet, savory, and subtly tangy notes. Our main attraction is a heavenly Sausage Cranberry and Pecan Stuffing, bursting with juicy sausage, plump cranberries, and crunchy pecans, all enveloped in a soft and flavorful breadcrumb hug. But that's not all! This article offers a treasure trove of other delectable stuffing recipes, each with its own unique twist. From a hearty and comforting Mushroom and Barley Stuffing to a tantalizing Cornbread and Sausage Stuffing, you'll find an array of stuffing options to elevate your holiday feast or weeknight meal. Get ready to indulge in a symphony of flavors that will leave your taste buds dancing in delight!

Here are our top 2 tried and tested recipes!

SAUSAGE, CRANBERRY, AND PECAN STUFFING

Sausage, Cranberry, and Pecan Stuffing image

Categories Fruit Nut Pork Side Bake Thanksgiving Stuffing/Dressing Cranberry Apple Sausage Pecan Fall Gourmet Peanut Free Soy Free

Yield Makes about 12 cups

Number Of Ingredients 11

Ingredients

8 cups (1/2-inch) pieces firm white bread (3/4 pound)
1 1/2 pounds fresh pork sausage meat, crumbled
1/2 stick (1/4 cup) unsalted butter
2 onions, chopped
3 celery ribs, sliced 1/4inch thick
1 Granny Smith apple, peeled and cut into 1/2-inch pieces
2 teaspoons minced garlic
1 1/2 cups chopped pecans (8 ounces), toasted
1 cup dried cranberries
1 tablespoon chopped fresh sage
1 to 1 1/2 cups chicken broth

Steps:

Preheat oven to 350°F.
Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.

BUTTERED PECAN, CRANBERRY AND APRICOT SAUSAGE STUFFING LOAF

Buttered Pecan, Cranberry and Apricot Sausage Stuffing Loaf image

A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf.

Provided by French Tart

Categories Pork

Time 1h10m

Yield 1 Stuffing Loaf, 8 serving(s)

Number Of Ingredients 15

Ingredients

butter, for greasing
4 pecan halves
5 bay leaves
85 g butter
1 tablespoon olive oil
2 onions, chopped
1 teaspoon ground coriander
50 g pecans, chopped
100 g fresh white breadcrumbs
140 g pork sausage (or skinned sausages)
75 g ready-to-eat dried apricots
25 g dried cranberries or 25 g craisins
1 small orange, finely grated zest only
4 -6 sage leaves, finely chopped
1 large egg, beaten

Steps:

For the topping: butter a 1kg (2 lb) loaf tin and line the base with greaseproof paper. Lay the four pecan halves and the bay leaves alternately in a line along the bottom of the tin. Preheat the oven to 190C/375F/gas 5.
For the stuffing: heat 50g of the butter for the stuffing in a large frying pan with the oil until the butter has melted. Add the onions and fry for 8-10 minutes until softened and starting to turn golden, stirring occasionally. Stir in the ground coriander and the rest of the butter and fry for another 3-4 minutes to soften and to caramelise the onions a bit more. Tip in the nuts and stir them around until they start to look toasty.
Remove the pan from the heat and mix in the breadcrumbs, sausage meat, apricots, cranberries, orange zest, sage leaves, egg and some salt and pepper to season. When combined, spoon the stuffing into the tin and pack it down lightly. Cover with a piece of buttered greaseproof paper.
Bake for 30 minutes, then remove the paper and bake for another 5 to 10 minutes. Remove from the oven and leave to stand for a few minutes.
Discard the paper, loosen the sides with a round-bladed knife and turn out the stuffing so the pecans and bay leaves are on the top. Slice to serve.

Nutrition Facts : Calories 276, Fat 21, SaturatedFat 7.9, Cholesterol 61.7, Sodium 267.9, Carbohydrate 17.9, Fiber 2.6, Sugar 8.3, Protein 5.8

Tips:

For a richer flavor, use a combination of ground pork and ground sausage.
If you don't have fresh cranberries, you can use frozen cranberries that have been thawed and drained.
Toast the pecans in a single layer in a 350°F oven for 5-7 minutes, or until fragrant.
To make the stuffing ahead of time, prepare it according to the recipe and then let it cool completely. Store the stuffing in an airtight container in the refrigerator for up to 3 days. When ready to bake, bring the stuffing to room temperature for 30 minutes before baking.
For a crispy topping, brush the top of the stuffing with melted butter before baking.

Conclusion:

Sausage, cranberry, and pecan stuffing is a delicious and easy-to-make side dish that is perfect for Thanksgiving or any other special occasion. With its combination of savory sausage, tart cranberries, and crunchy pecans, this stuffing is sure to be a hit with everyone at your table.