Best 2 Sausage Cranberry And Pecan Stuffing Recipes

Sausage cranberry and pecan stuffing is a classic holiday dish that is enjoyed by many. It is a savory and flavorful dish that is perfect for a special occasion. This hearty and delicious stuffing is made with ground sausage, cranberries, pecans, celery, onions, and herbs. It is then baked until golden brown and crispy. It is a versatile dish that can be served with a variety of main courses such as turkey, chicken, pork, or beef.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use fresh, good quality ingredients for the best flavor and texture in your stuffing.
Make sure the bread is dry before using it in the stuffing. This will help to prevent the stuffing from becoming soggy.
Sauté the vegetables before adding them to the stuffing. This will help to bring out their flavor and make them more tender.
Season the stuffing to taste. Use a combination of herbs and spices to create a flavorful stuffing that complements the main course.
Bake the stuffing until it is golden brown and heated through. This will help to ensure that the stuffing is cooked safely and evenly.

Conclusion:

Sausage, cranberry, and pecans add a delicious and festive touch to a classic stuffing. This stuffing is perfect for a holiday meal or a special occasion. It is also a great way to use up leftover bread and vegetables. With a few simple tips, you can make a delicious and memorable stuffing that will be enjoyed by all.