Sausage, Apple, and Pecan Stuffing
- 1 lb. Jimmy Dean pork mild sausage
- 3 C. onions, chopped
- 2 c. celery, chopped, including leaves
- 1 C. butter (2 sticks)
- 1 14-oz. bag + 1 sm. bag Pepperidge Farm herb seasoned stuffing
- 3 red apples, washed, cored, and chopped
- 1 C. golden raisins
- 1/2 C. chopped pecans (or almonds or walnuts)
- 2 packets G Washington's Seasonings
- 1 tsp. cinnamon
- 3 C. homemade turkey stock (recipe follows), divided use
- salt and pepper to taste
Cook sausage in skillet until browned. Drain and set aside. Saute onions and celery in butter until onions begin to golden.
In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins, nuts, seasoning packets, and cinnamon. Begin blending, with your hands, add 1 C. broth at a time until you get to the desired stuffing consistency. Taste and adjust seasoning by adding salt and pepper to taste.
Put the stuffing in a casserole dish with foil over (refrigerate until ready to bake). Remove from refrigerator, let stand 15 minutes and then bake the last 45 minutes with the turkey or until heated through.
TO MAKE THE TURKEY STOCK:
I make turkey stock by putting the bagged contents that come inside the turkey in a pressure cooker, top with water, 1/2 an onion studded with 6 whole cloves, 2 garlic cloves, a sprig of parsley, 1 celery stalk cut in half, 1 bay leaf, salt and pepper. I pressure cook for about 45 minutes. I take out the turkey neck and pick off all the tender meat and place in a bowl. I then strain the broth. Discard everything else and use the stock and turkey meat to add to the stuffing.