Ingredients:
Candied Pecans
-
1cup dried halved pecans
-
1/2 cup brown sugar
-
1/4 tsp cinnamon
-
2 tbsp water
-
Pinch of salt
​
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
​
-
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
​​
​
Method: Sweet and Savory Stuffing
​
-
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