Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Sausage-Pecan Stuffing 3.1 (7) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Yield: Makes 5 1/2 cups To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand. Ingredients 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 ¼-inch dice 8 ounces cremini mushrooms, trimmed and thinly sliced 2 tablespoons chopped fresh thyme 1 cup dry white wine, such as Sauvignon Blanc ½ cup golden raisins 2 cups fresh brioche breadcrumbs 2 ounces toasted pecans, finely chopped (½ cup) Coarse salt and freshly ground pepper 1 large egg, lightly beaten Unsalted butter, softened, for baking dish, if needed Directions Heat 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. Add 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. Working 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. To 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. 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. Rate it Print