Sausage-Pecan Stuffing

Preparation info

  • Difficulty


  • Yield: Sufficient Stuffing for an

    8- to 10 pound


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 pound prepared sausage meat in bulk
  • ¼ pound butter
  • 3 cups finely chopped onions
  • cups chopped celery
  • 4 cups dried bread crumbs, or use prepared stuffing mix
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • cup hot water
  • ½ pound pecans, coarsely chopped


  • Put the sausage in a skillet and cook, breaking up the lumps with the side of a kitchen spoon. Cook until it has lost its raw color. If desired, drain off part or all of the fat.
  • Melt 2 tablespoons butter in a skillet and cook the onions and celery until the onions are wilted.
  • Add the sausage. Melt the remaining 6 tablespoons butter and add it. Add all the remaining ingredients and blend well. Let cool.