Cornbread Stuffing With Sausage And Pecans Recipe

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Cornbread Stuffing With Sausage And Pecans
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Ingredients
13
Count
Nutrition
1092
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Note: Trim the bread or not, as you prefer, before cutting it into 1/2-inch cubes. Spread the cubes in a single layer over several baking sheets and dry at room temperature for 2 to 3 days, or in a 225-degree oven for 25 to 40 minutes. The dry and wet elements of the recipe can be made separately up to 24 hours ahead of time, but do not combine them until the last minute.
  2. 1. Heat olive oil over medium-high heat in 12-inch skillet, fry sausage until meat loses its raw color, 5 to 7 minutes; remove with slotted spoon to small bowl. If necessary, add enough butter to rendered sausage fat to equal 3 tablespoons. Add onions and celery; sauté until softened, 14 to 15 minutes. Add bourbon, thyme, and sage; simmer until bourbon is almost evaporated, 1 to 2 minutes. Mix with reserved sausage and remaining ingredients, including the salt and ground black pepper to taste, in large, microwave-safe bowl.
  3. 2. Place half of mixed stuffing in buttered medium casserole dish, dot surface with butter, cover with buttered foil, and refrigerate until ready to use. Microwave remaining stuffing on full power, stirring two or three times, until very hot (120 to 130 degrees), 6 to 8 minutes (if you can handle stuffing with hands, it is not hot enough). Spoon 4 to 5 cups stuffing into turkey cavity until very loosely packed (see illustration 1 from related Stuffed Roast Turkey recipe). Secure skin flap over cavity opening with turkey lacers or skewers (see illustrations 3 and 4 from related Stuffed Roast Turkey recipe). Loosely tie the legs together with kitchen twine (see illustration 5 from related Stuffed Roast Turkey recipe). Tuck wings behind back, brush entire breast side with half the melted butter, then place turkey breast side down on V-rack. Fill neck cavity with remaining 1 to 2 cups heated stuffing and secure skin flap over opening as above. Roast following Stuffed Roast Turkey recipe.
  4. 3. For remaining stuffing: When turkey comes out of oven, add the 1/4 cup stock to dish of reserved stuffing, replace foil, and bake until hot throughout, about 20 minutes. Remove foil; continue to bake until stuffing forms golden brown crust, about 15 minutes longer. Remove stuffing from turkey and carve. Serve, passing stuffing separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1092.48 Kcal (4574 kJ)
Calories from fat 218.83 Kcal
% Daily Value*
Total Fat 24.31g 37%
Cholesterol 65.54mg 22%
Sodium 15367.17mg 640%
Potassium 4326.89mg 92%
Total Carbs 67.99g 23%
Sugars 10.27g 41%
Dietary Fiber 4.14g 17%
Protein 116.51g 233%
Vitamin C 7.5mg 12%
Iron 36.9mg 205%
Calcium 118.6mg 12%
Amount Per 100 g
Calories 12.65 Kcal (53 kJ)
Calories from fat 2.53 Kcal
% Daily Value*
Total Fat 0.28g 37%
Cholesterol 0.76mg 22%
Sodium 177.9mg 640%
Potassium 50.09mg 92%
Total Carbs 0.79g 23%
Sugars 0.12g 41%
Dietary Fiber 0.05g 17%
Protein 1.35g 233%
Vitamin C 0.1mg 12%
Iron 0.4mg 205%
Calcium 1.4mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.1
    Points
  • 24
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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