Holiday Pecan Stuffing

"Omit the sausage if you must, but add 2 teaspoons of fennel seed and poultry seasoning. Pray for leftovers, it makes a terrific main dish, too."
 
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Ready In:
1hr 20mins
Ingredients:
17
Serves:
16
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ingredients

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directions

  • Coat a large skillet with cooking spray.
  • Cook celery, pepper, and onion over medium heat.
  • Cover skillet to prevent sticking, stir occasionally.
  • When vegetables are soft, remove from skillet and reserve.
  • In the same skillet, crumble the sausage and slowly cook until no pink remains.
  • (May be done in advance and refrigerated.) Beat the eggs, 1 cup of milk, and 1 can of broth together in a medium mixing bowl.
  • In a very large bowl, layer the bread crumbs, the cooked vegetables, sausage, mushrooms, and pecans.
  • Pour in the egg mixture and mix gently.
  • Continue to add milk and chicken broth until mixture is quite moist, but not mushy.
  • Add sage, salt, pepper and poultry seasoning.
  • (This can be done several hours in advance or overnight and refrigerate.) Coat a 11 x 17 baking dish with cooking spray and fill with the stuffing.
  • Spray the top of stuffing with cooking spray before baking.
  • Bake in 350 degree oven 30 to 40 minutes, until top is brown and center is firm.

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