Sausage-Pecan Stuffing

Preparation info
  • Yield: Sufficient Stuffing for an

    8- to 10 pound

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 pound prepared sausage meat in bulk
  • ¼ pound butter
  • 3


  • 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