Apple & Pecan Pork Sausage Stuffing

Delicious On Thanksgiving Or Any Special Occasion. We typically feature this sausage as a breakfast sausage but our team found that it makes for a great ingredient in this unique stuffing recipe.
Everything you Will Need To Stuff A 12 lb. Bird, And Plenty Extra For The Family:

  • 1 1/2 lbs pounds pork sausage
  • 1 (12oz) box of your favorite Stuffing Mix
  • 1 cup chicken broth (if stuffing a bird ¾ cup)
  • cup apple juice
  • 2 Fuji apples (remove the core and chop in cubes)
  • 1 cup toasted chopped pecans
  • 1 cup fresh chopped celery
  • 1 cup chopped onions
  • 1 cup chopped parsley
  • 3/4 cups salted butter
  • teaspoon garlic salt
  • fresh egg (beaten)
  • teaspoon ground mustard
  • teaspoon poultry seasoning
  • teaspoon black pepper

Melt butter in a Stock Pot over medium heat.  Add sausage and stir occasionally with a wooden spoon to crumble the sausage, cook for about 5 minutes.  Add onions, celery and cubed apples.  Sauté until celery and apples are soft, about 10 minutes.   Remove from the heat.  Add the stuffing mix, chicken broth, apple juice, egg, parsley, ground mustard, poultry seasoning, garlic salt and black pepper then mix thoroughly together.

To bake stuffing in dish:
Preheat oven to 350F.  Generously butter 13x9x2 inch glass baking dish then add stuffing mixture to the dish.  Cover with buttered foil, buttered side down.  Bake until heated through, about 40 minutes.  Uncover and bake until the top is slightly crisp and golden about 20 minutes longer.

To bake stuffing in the bird:
Just before cooking the turkey, stuff the body and neck cavity, leaving a little room for expansion.  Skewer or sew the openings.  Cook the turkey according to instructions on the turkey packaging, our use your favorite recipe.