Servings: 8
Prep Time: 20 min
Cook Time: 30 to 40 min
2 links; mild Italian sausage, casings removed, meat crumbled
1/2 cup; pecans, toasted and chopped
2 large onions; chopped (about 4 cups)
6 ribs; of celery chopped
1/2 cup; unsalted butter (1 stick)
1 pound; white mushrooms, thinly sliced
Salt & pepper
1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
1 tablespoon; dried sage, crumbled
1 cup; chicken broth or Robert Mondavi Pinot Noir
Preheat the oven to 350°F.
In a large skillet, saute the crumbled sausage meat and set aside. Saute the onions and celery in butter over low heat until the vegetables are softened. Add the mushrooms in batches, stirring until cooked. Add salt and pepper.
In a bowl, combine the cooked mixture with Mrs. Cubbison's Seasoned Corn Bread Stuffing. Stir in the sage and salt and pepper to taste and toss together until well combined. Add up to 1 cup broth or wine, depending on desired moistness.
Let cool.
Stuff loosely in the turkey. Spoon remaining stuffing into a greased casserole dish.
Bake on middle rack of preheated 350°F oven for 30 minutes until internal temperature reaches 165°F and top is golden brown.
Remove cover and bake 5 to 10 minutes longer for a crisper top.