SAUSAGE-PECAN STUFFING
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 5 1/2 cups
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, transfer sausage to a medium bowl.
- Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes. Add wine and raisins, and stir, scraping browned bits from bottom of pan. Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
- Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool to room temperature.
- To cook stuffing in a turkey: Stuff as directed (see Rolled Turkey recipe). To bake all of the stuffing outside a turkey: Spoon into a buttered 9-by-13-inch baking dish. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes.
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Naod Gebreikdan
[email protected]This stuffing is a must-have for any Christmas dinner. It's so delicious and flavorful, and it's always a hit with my guests.
Julie Benson
[email protected]I've made this recipe for years and it's always a family favorite.
Eduard Tokaryev
[email protected]This stuffing is so easy to make and it always turns out perfectly. I love that I can make it ahead of time and just pop it in the oven on Christmas Day.
Jahangir Hossne
[email protected]I made this stuffing for my Christmas dinner and it was a big hit. The sausage and pecans gave it a really unique and flavorful taste. I will definitely be making this again.
katie rogerson
[email protected]This stuffing is a great way to use up leftover sausage and bread. It's also a great dish to make ahead of time.
Ramathan Nsubuga
[email protected]I love the addition of pecans to this stuffing. They add a nice crunch and flavor.
Eric von Linker
[email protected]This stuffing is a must-have for any Thanksgiving dinner. It's so delicious and flavorful, and it's always a hit with my guests.
Emmanuel Muth
[email protected]I've made this recipe for years and it's always a family favorite. The sausage and pecans give it a really unique and flavorful taste.
Azam Abdallah
[email protected]This stuffing is so easy to make and it always turns out perfectly. I love that I can make it ahead of time and just pop it in the oven on Thanksgiving Day.
Isla Madden
[email protected]I made this recipe for Thanksgiving and it was a huge hit with my family. Everyone raved about how delicious it was. I loved the combination of flavors and textures from the sausage, pecans, and cranberries.