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pecan cheddar sausage stuffing in a cast iron

Pecan Cheddar Sausage Stuffing

Jessie Winstead
This Pecan Cheddar Sausage Stuffing takes classic Southern flavors to a whole new level with the addition of Mama Geraldine’s Pecan Cheddar Crispies. Perfect for your Thanksgiving table, it’s a savory, crunchy twist that will have everyone coming back for seconds!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 828 kcal

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.

Notes

For best results, use cornbread that’s 1-2 days old, or toast fresh cornbread in the oven to dry it out.
If prepping in advance, wait to pour the broth mixture until just before baking to keep the stuffing from getting soggy.

Nutrition

Serving: 1pieceCalories: 828kcalCarbohydrates: 102gProtein: 26gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 197mgSodium: 1780mgPotassium: 506mgFiber: 6gSugar: 30gVitamin A: 560IUVitamin C: 4mgCalcium: 288mgIron: 5mg
Keyword pecan sausage stuffing
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