Con Poulos

Sausage-Pecan Stuffing

Serves 12, makes 5 1/2 cups


  • 1Heat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, transfer sausage to a medium bowl.
  • 2Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes. Add wine and raisins, and stir, scraping browned bits from bottom of pan. Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
  • 3Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool to room temperature.
  • 4To cook stuffing in a turkey: Stuff as directed (see Rolled Turkey recipe). To bake all of the stuffing outside a turkey: Spoon into a buttered 9-by-13-inch baking dish. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes.


  • 1 tablespoon extra-virgin olive oil, plus more if needed
  • 1 pound hot Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 celery stalks, cut into 1/4-inch dice
  • 8 ounces cremini mushrooms, trimmed and thinly sliced
  • 2 tablespoons chopped fresh thyme
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup golden raisins
  • 2 cups fresh brioche breadcrumbs
  • 2 ounces toasted pecans, finely chopped (1/2 cup)
  • Coarse salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • Unsalted butter, softened, for baking dish, if needed

Cook's Notes

Make-ahead tip: Prepare stuffing and spread over turkey the day before. If baking stuffing outside the bird, assemble the day before, cover, refrigerate, and bake just before serving.

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