Cranberry Pecan Stuffing with Sausage
Appetizer Ideas for Breakfast Sausage
Pecans offer a subtle crunch to a traditional sausage and bread stuffing.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 loaf | French Bread, cubed (approximately 6 cups) |
| 1 (16 oz.) | |
| 1/2 cup | Butter |
| 1 | Medium Onion, chopped |
| 2 | Celery Ribs, chopped |
| 2 cloves | Garlic, chopped |
| 1 cup | Dried Cranberries |
Salt and Pepper to taste | |
| 2 tablespoons | Fresh Rosemary, chopped |
| 2 teaspoons | Fresh Thyme, chopped |
| 2 tablespoons | Fresh Parsley, chopped |
| 1/2 cup | Toasted Pecan Pieces |
| 2 | Large Eggs |
| 1 cup | Chicken Broth |
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Directions
-
Preheat oven to 400°F. Place cubed bread onto baking sheet and bake 10-15 minutes, until bread is dry and crisp.
-
Meanwhile, in large sauté pan, cook and crumble sausage according to package instructions. Drain and set aside.
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In large saucepan, melt butter over medium-low heat; cook 3-4 minutes over medium heat until browned bits form. Add onion, celery and garlic and sauté until translucent, 3-4 minutes. Add in cranberries and cook 3 minutes more. Season with salt and pepper.
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Place toasted bread in large bowl. Add rosemary, thyme and parsley; mix well. Add sausage, sautéed vegetables and pecan pieces; mix to combine. In small bowl, combine eggs and chicken broth; slowly pour over bread mixture. Mix well.Season stuffing with additional salt and pepper and pour into 9×9-inch greased baking dish.
-
Bake stuffing 20-25 minutes, until top is golden brown. Serve immediately.
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