Mom's Holiday Sausage-Pecan Stuffing

My mother is from Spain, but Thanksgiving is her favorite holiday. She has been making this stuffing for over 30 years - it wouldn't be the holidays without it!

• Ready In: 45 mins
• Serves: 8-10
• Yields: 1 pot of stuffing

Ingredients

• 1  lb bulk sausage, sage-flavored
• 1  lb bulk sausage, spicy-flavored (hot)
• 2  onions, medium sized and chopped
• 6  celery ribs, chopped
• 1 1⁄4 cups pecan halves
• 2 (12 ounce) bags  pepperidge farm herb seasoned stuffing mix (not the cubed one, but the crumbled)
• 2  cups chicken broth, warmed

Directions

1. In a large, heavy bottomed dutch oven over medium high heat, brown both pounds of sausage. When cooked, add chopped onions and celery and saute in sausage drippings until softened, about 8 minutes. Then add pecans and saute for another 7-8 minutes until the nuts have softened and absorbed the flavors of the sausage and veggies.
2. In a saucepan, warm the chicken broth over medium heat. Add 1 and 1/2 bags of the stuffing to the sausage mixture and mix thoroughly until the bread is coated. Add the rest of the stuffing if it looks too dry.
3. Add chicken broth by the ladleful until the desired consistency is reached - you will likely not use it all.