Pecan Apple Stuffing

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  • Nonstick cooking spray
  • 1          pound mild Italian sausage
  • 1          tablespoon olive oil or pecan oil
  • 1          yellow onion, diced
  • 3          celery stalks, chopped
  • 3          garlic cloves, minced
  • 12        ounces herb-seasoned cubed stuffing
  • 2          cups tart apples, chopped
  • 1 1/2    cups pecan halves
  • 1          cup chicken broth, plus additional (optional)
  • 1 1/2    teaspoons salt
  • 1/2       teaspoon black pepper
  1. Heat oven to 350° F. Grease large casserole dish or 9-by-13-inch pan with nonstick spray. Set aside.
  2. In large skillet, brown sausage, breaking into crumbles. Drain on paper towels. Discard excess grease.
  3. In same pan over medium heat, add olive oil. Saute onions, celery and garlic 2-3 minutes, or until starting to soften and fragrant.
  4. In large bowl, mix sausage, onion mixture, stuffing cubes, apples and pecans.
  5. Add broth and stir to combine. If stuffing mixture remains dry, add additional broth as desired. Season with salt and pepper; stir to combine.
  6. Transfer stuffing to prepared baking dish. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes.

 

 

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