Thanksgiving is a time to embrace traditions, but there's always room to shake things up with a little Southern charm. This Pecan Sausage Stuffing puts a fun spin on a classic side dish. It's loaded with flavorful turkey sausage, crunch of Mama Geraldine's Pecan Cheddar Crispies, and toasted pecans for that perfect balance of savory and crunchy. This cornbread stuffing is perfect to add to your Thanksgiving table!
I'm thrilled to partner with Mama Geraldine's to bring you this Pecan Cheddar Sausage Stuffing recipe. When I set out to create a new twist on a classic Southern stuffing, I knew Mama Geraldine's Pecan Cheddar Crispies were the perfect addition. These crispies add a rich, cheesy flavor and irresistible crunch that truly makes this dish a standout side for Thanksgiving menus!
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Why This Recipe Will Become a Family Favorite
- Southern goodness: For a truly unforgettable stuffing, Mama Geraldine's is the secret ingredient that takes this dish from delicious to downright irresistible! The addition of the Pecan Cheddar Crispies brings a cheesy, nutty crunch that will elevate your stuffing game.
- Lighter and Healthier: Using turkey sausage instead of the traditional pork lightens things up without sacrificing that savory goodness.
- Make-Ahead Friendly: This stuffing can be prepped the day before, making it a perfect stress-free addition to your holiday menu. Just assemble everything and wait to add the broth until you're ready to bake!
Ingredients
Let's highlight a few of the simple ingredients that go into this pecan cheddar sausage stuffing!
- Cornbread (preferably day-old or toasted): Using slightly stale cornbread means it soaks up all the flavors without turning to mush!
- Mama Geraldine's Pecan Cheddar Crispies: These crispies are made with roasted Georgia pecans, aged cheddar, and puffed rice. They help add extra crunch and savory flavor to the stuffing recipe!
- Turkey sausage: A lighter, leaner option that still packs in the flavor.
- Yellow onion
- Pecans
- Fresh sage and thyme
- Unsalted butter melted
- Eggs
- Turkey or chicken broth
See recipe card below for a full list of ingredients and measurements.
How To Make Pecan Sausage Stuffing
Preheat the oven to 325°F.
Heat a large skillet over medium heat and cook the sausage for about 5-8 minutes until browned, breaking it up with a wooden spoon as it cooks. Add the chopped onion and pecans, and sauté for 3-5 minutes until softened. Stir in the garlic, sage, and thyme, cooking for another minute until fragrant. Season with salt and black pepper, then add this mixture to the bowl with the sausage.
Gently fold the cornbread cubes and crushed crispies into the sausage and onion mixture.
In a small bowl, whisk together the eggs and turkey broth. Pour this over the cornbread mixture, tossing gently to combine without breaking up the cornbread too much.
Coat an oven-safe baking dish with nonstick spray, then evenly spread the cornbread mixture into the dish. Bake for 30 minutes, or until the top is golden brown.
Once out of the oven, let it rest for a few minutes before serving.
Top Tips
- Make sure to use slightly stale cornbread so that it soaks up all the flavors without getting too soggy. If you don't have stale cornbread on hand, you can easily toast it in the oven. Simply cut the cornbread into 1-inch cubes, spread them in a single layer on a baking sheet, and bake at 250°F for about 35-45 minutes, tossing occasionally.
- For the best flavor, toast the pecans in a large skillet over medium-high heat for just a few minutes until fragrant.
- This stuffing is a perfect match for roasted turkey or ham. It is also the perfect accompaniment with traditional sides like green bean casserole, cranberry sauce, and mashed potatoes. For a well-rounded Southern feast, serve it with a side of sweet potato casserole and a big ol' bowl of collard greens!
Substitutions and Variations
- If you don't have cornbread, you can use a mix of French bread and white bread cubes for a slightly different texture. Just be sure to use day-old bread or toast fresh bread to prevent sogginess. You can also use store bought stuffing mix!
- Feel free to swap the turkey sausage for chicken sausage, pork sausage, or even a plant-based sausage for a vegetarian option.
- If you can't find Mama Geraldine's Pecan Cheddar Crispies you can use other cheddar cheese crackers or pecan-flavored snacks for that cheesy crunch.
- Substitute the turkey broth with chicken stock, vegetable broth, or even a splash of apple juice for a touch of sweetness.
- To change things up, mix in diced tart apples, dried cranberries, or even cooked mushrooms for a bit of sweetness or umami flavor.
- If you don't have fresh herbs, dried versions work well too. Substitute 1 teaspoon of dried sage and ½ teaspoon of dried thyme for the fresh herbs.
- For a bit of heat, add a pinch of crushed red pepper flakes or a dash of cayenne pepper.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: This stuffing freezes well for up to 2 months. Just thaw in the fridge overnight before reheating.
- Reheating: For a crispy top, reheat in a buttered baking dish at 300°F for 15-20 minutes, covered with foil.
FAQ's
Absolutely! Just swap the cornbread and cheese crispies for gluten-free versions.
Yes! Diced carrots, celery, or mushrooms are great additions to boost flavor and color.
You can purchase Mama Geraldine's Pecan Cheddar Crispies directly from their official website. For local options, check with your nearby grocery stores or specialty food shops, as some may carry Mama Geraldine's products. Check out their retail partners list!
Related
Looking for other recipes like this? Try these:
Pecan Cheddar Sausage Stuffing
Ingredients
- 6 cups cornbread preferably 1 or 2 days old or toasted, ½ inch cubes
- 1 package Mama Gerladine's Pecan Cheddar Crispies crushed
- 1 pound breakfast turkey sausage
- 1 cup yellow onion chopped
- 3 cloves garlic minced
- 1 cup pecans chopped
- 2 tablespoons fresh sage chopped
- 2 teaspoons fresh thyme chopped
- ½ teaspoons Kosher salt
- ¼ teaspoons fresh ground black pepper
- 3 tablespoon unsalted butter
- 2 large eggs beaten
- 2 cups turkey broth
Instructions
- Preheat the oven to 325°F.
- Heat a large skillet over medium heat and cook the sausage for about 5-8 minutes until browned, breaking it up as it cooks.
- Add the chopped onion and pecans, and sauté for 3-5 minutes until softened. Stir in the garlic, sage, and thyme, cooking for another minute until fragrant. Season with salt and black pepper, then add this mixture to the bowl with the sausage.
- Gently fold the cornbread cubes and crushed crispies into the sausage and onion mixture.
- Prepare the egg mixture: In a small bowl, whisk together the eggs and turkey broth. Pour this over the cornbread mixture, tossing gently to combine without breaking up the cornbread too much.
- Coat an oven-safe baking dish with nonstick spray, then evenly spread the cornbread mixture into the dish. Bake for 30 minutes, or until the top is golden brown.
- Once out of the oven, let it rest for a few minutes before serving.
Beth says
this was soo delicious and fun use of adding crackers!