Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, brad's thanksgiving sausage pecan stuffing. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Great recipe for Brad's thanksgiving sausage pecan stuffing. My friend and I prepared thanksgiving dinner in the restaurant he manages. This was one of the dishes I prepared.

To get started with this recipe, we must prepare a few components. You can cook brad's thanksgiving sausage pecan stuffing using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Brad's thanksgiving sausage pecan stuffing:

1. Get 3 double bag boxes Stove Top stuffing
2. Make ready 9 cups water
3. Get 1 1/2 cups garlic herb butter
4. Prepare 2 red onion, chopped
5. Get 1 bunch celery, trimmed and chopped
6. Make ready 1 1/2 lbs breakfast sausage
7. Get 2 apples, peeled cored and chopped
8. Get 1 1/2 cups chopped pecan halves
9. Make ready 1 tbs celery seed
10. Get 2 tbs dried rubbed sage

With a slotted spoon, transfer the sausage to the bread. Melt the butter in the reserved drippings in the skillet. Traditional Bread Sausage Stuffing ~ a classic recipe baked outside the bird with delicious fresh herb and sausage flavors. Serve with turkey, chicken or pork.

Instructions to make Brad's thanksgiving sausage pecan stuffing:

1. Bring water and butter to a boil. Remove from heat and add stuffing crumbs. Mix and set aside.
2. Meanwhile brown sausage. Saute onion and celery in a little butter. When onion becomes translucent, add apple and pecans. Sauté until everything is tender.
3. Mix seasoning and sauté mix with stuffing. Place in a baking dish and bake at 350 for 15 minutes.
4. Serve with turkey gravy and enjoy.

Whether you call it stuffing like we do in these parts or dressing because it's baked outside the bird, this Traditional Bread Sausage Stuffing is the dish that says Thanksgiving. In a large skillet, cook sausage and chopped onions over medium heat until sausage is no longer pink, breaking up sausage into crumbles. Add herb packets from stuffing mixes. Stir in raisins, pecans, celery and seasonings. Add stuffing mixes and broth; mix well.

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