Sausage Dried Cherry Pecan Stuffing – This year I wanted to try a new recipe for Thanksgiving. And after a little bit of brainstorming I thought of this delicious stuffing!
Sausage Dried Cherry Pecan Stuffing
I stuff my Thanksgiving turkeys. Always. The turkey juices provide flavors that just can’t be replicated in a casserole dish. But there are times when there is no turkey or just a turkey breast, and one has to find another option. The stacks of food magazines in my kitchen all had stuffing recipes, so I looked to my November Bon Appetit for inspiration.
Hubby is a fan of my grandma’s herb stuffing, so I didn’t want get too crazy with my cherry pecan stuffing recipe. Adding one link of mild Italian sausage was enough for him to label this as spicy. Huh? And I limited the cherries and pecans to one of the three mini casseroles I created and only made half the recipe below.
This month’s Crazy Cooking Challenge theme is stuffing. So I picked this Sausage Dried Cherry Pecan Stuffing. Check out all the excellent ideas in the blog hop below (it will go live this morning). This Ciabatta Pancetta Dressing is fabulous, too!
Tips for the Best Stuffing from Bon Appetit:
- Start with a quality, crusty loaf of bread
- Use stale bread or allow bread cubes to dry overnight
- Tear, don’t cube the bread for more surface area
- Bake outside the bird for better textured, less soggy stuffing
You may need these supplies to make the sausage dried cherry pecan stuffing recipe:
- 1 1/2 sticks butter
- 9 cups stale, crusty bread, torn into cubes
- 2 mild Italian sausage links (may use breakfast sausage if preferred)
- 2 cups chopped onion
- 1 1/2 cups diced celery
- 1 yellow delicious apple, peeled, cored and diced
- 3/4 cup dried tart cherries
- 1 cup chopped, roasted pecans
- 2 teaspoons dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs
- 3 cups chicken broth (if salty decrease kosher salt amount)
Preheat oven to 350º.
Remove sausage from casings and saute in large skillet till brown, breaking up into small pieces. Remove sausage from pan and set aside, and add butter to skillet. Saute onion, celery and apple in butter till tender.
Put bread cubes in large bowl and add sausage and onion mixture. Add cherries, pecans, herbs, salt and pepper and mix to combine. In a large measuring cup or bowl, whisk eggs into chicken broth. Add to bread cubes and toss till combined. Allow bread to soak up excess liquid.
Place stuffing into a greased 9 x 13 casserole. Cover with foil and bake for about 40 minutes. Remove foil and broil briefly for more crispiness if desired.
Amount Per Serving: Calories: 410 Total Fat: 26g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 105mg Sodium: 1417mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 3g Sugar: 10g Sugar Alcohols: 0g Protein: 11g