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Ingredients:

Candied Pecans

  • 1cup dried halved pecans

  • 1/2 cup brown sugar

  • 1/4 tsp cinnamon

  • 2 tbsp water

  • Pinch of salt

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Sweet & Savory Stuffing

  • 2-3 cups chicken stock

  • 3/4 pound Italian sausage

  • 1/2 cup onion diced

  • 1/2 cup celery diced

  • 1 garlic clove minced

  • 1/4 tsp rosemary

  • 1/4 tsp sage

  • 1/4 tsp thyme

  • 3 cups dried cubed bread or cubed stuffing

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 cup rough chopped candied pecans

Watch the Tutorial:

Method: Candied Pecans

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  • Heat small saucepan to medium high heat

  • Add 1/2 cup brown sugar

  • Add 2 tbsp water

  • Add 1/4 tsp cinnamon

  • Add pinch of salt

  • Mix well

  • Heat until mixture is completely bubbling

  • Add the pecans and toss to coat

  • Continue heating till mixture bubbles again

  • Reduce sauce until pecans begin to stick together

  • Place pecans on a baking sheet lined with parchment paper.  

  • separate pecans let them cool and dry

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Method: Sweet and Savory Stuffing

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  • Heat skillet to medium high heat

  • Add ground sausage or  remove casing and crumble into skillet

  • Add the spices

  • About halfway through cooking (sausage starting to brown) 

  • Add the butter and olive oil

  • Add the onions, celery and garlic

  • Cook altogether until sausage is browned

  • Get a large mixing bowl

  • Add the 3 cups of cubed bread or cubed stuffing 

  • Add the sausage and vegetable mixture

  • Rough chop then add the candied pecans

  • Mix all ingredients well

  • Slowly add chicken stock to moisten the cubed bread

  • Mix well, add more stock to make sure bread is moist

  • you do not want excess stock pooling at bottom of mixing bowl

  • Preheat oven to 375F

  • Lightly grease a baking Dish

  • add the stuffing to the baking dish

  • Bake uncovered for 30 minutes

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