This recipe comes to us from my family to yours just in time for Thanksgiving, thank you grandma Joan for sharing. The recipe can be easily doubled or tripled for larger gatherings, just keep the ratios the same. I prefer to leave out the butter because Bella Viva Pecans are so rich and buttery. The box of Mrs. Cubbinson’s can also be substituted for fresh cubed bread but be sure to toast it and add additional seasoning. For drier stuffing use 2 cups of broth and for wetter stuffing use 3-4 cups.
½ tube Jimmy Dean sage sausage
½ tube Jimmy Dean hot sausage
Meat seasoning to taste: salt, pepper, chili and garlic powder, paprika and cumin
1 stalk celery, diced
2 large brown onions, diced
1 pound fresh mushrooms, shitake preferred, sliced
4 ounces (1 stick butter)
1 box Mrs. Cubbinson’s Corn Bread Dressing
2 cups chicken broth
½ pound Bella Viva Pecans, dice and toasted
2 tablespoons ground sage
1 bunch fresh parsley, minced
salt and pepper
Preheat oven to 325 degrees Fahrenheit. Dice pecans and then toss with olive oil and a pinch of sugar. Grease a baking sheet and spread nuts evenly. Bake for 15 minutes.
Melt butter or substitute for olive or corn oil and heat up in a large skillet. Sauté diced onions over low heat until translucent. In a separate skillet cook sausage over medium to high heat, season with salt, pepper, chili power, garlic powder, paprika and cumin to taste. Then reduce heat and add mushrooms, cook until they are slightly browned. Combine remaining ingredients and mix well.
Grease a baking dish and then add the stuffing. Bake at 325 degrees Fahrenheit for about 1 hour while covered loosely with foil. Remove foil and continue baking for 15 minutes.