Ingredients
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12 ounces bulk sausage or 12 ounces sausage links
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1/2 cup butter
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1 cup celery, chopped
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3 cups mushrooms, chopped
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6 cups cornbread stuffing mix
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6 cups bread cubes
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1 teaspoon rubbed sage
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1 teaspoon dried thyme
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1 tablespoon poultry seasoning
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1 teaspoon salt
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1 cup pecans, chopped
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1 1/2 cups turkey broth or 1 1/2 cups chicken broth
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2 eggs
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3 cups onions, chopped
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1 teaspoon fresh ground pepper
Instructions
- Saute sausage until brown; remove from pan and cut into small bites.
- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
- Toss well and adjust seasoning.
- Stuffing should be moist but not soggy. Add more stock if needed.
- Transfer to a baking dish.
- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
- Or better yet stuff it into a big fat turkey.