Sausage Pecan Stuffing

Perhaps it’s because this book is coming together so close to Thanksgiving that these stuffing recipes sound so very good!

ingredients

1 T extra virgin olive oil
1 lb hot Italian sausage, casing removed
1 med onion, chopped
2 celery stalks, cut into 1/4 inch dice
8 ounces cremini mushrooms, trimmed and thinly sliced
2 T chopped fresh thyme
1 cup dry white wine
1/2 cup golden raisins (I leave these out)
2 cups fresh brioche breadcrumbs (buy 1 loaf brioche and process in food processor, blender, or dice by hand)
2 ounces toasted pecans, finely chopped
Course salt and fresh ground pepper
1 large egg, lightly beaten
Softened butter for baking dish

directions

Cook sausage in hot skillet with oil. When brown, transfer to a medium bowl. Add onion and celery to drippings and cook until onions are translucent and celery tender – add more oil if needed. Add mushrooms and thyme and cook until mushrooms are softened. Add wine and raisins if using. Simmer until reduced by half. Sir in cooked sausage, remove from heat and let cool slightly in pan. Working in batches, pulse sausage mixture in a food processor until chopped. Transfer to medium bowl and stir in breadcrumbs and pecans and season with salt and pepper. Add egg and stir to combine. Let cool to room temperature. Spoon into a buttered 9x13 baking dish, cover with foil and bake in 375 degree oven for 25 minutes. Uncover and continue to bake until golden brown.