You don't have to give up your stuffing!
Jennifer
Sausage Stuffing with Nuts
This stuffing seems less like a side dish than the main
course. It harks back to the forcemeat stuffings of
classic French cuisine that moistened the dry interiors of
wild game birds. It's rich, dense, and savory --
1/2 c. pecan halves
1/2 c. pine nuts
2 T olive oil
1 c. minced onion
8 oz. bulk pork sausage
1 green bell pepper, seeded and diced
1/4 c. minced parsley
2 T chopped fresh sage or thyme leaves, optional
1/4 t. freshly grated nutmeg
ground black pepper to taste
2 large eggs
-- Per serving: 14g protein, 37g fat, 7.6g carb
Preheat the oven to 350F. Spread the pecans out on a
baking sheet. Spread the pine nuts out on another baking
sheet. Toast each batch of nuts 5-8 minutes, until they
begin to smell nutty and take on color. Check the pine
nuts frequently, since they can easily burn. Cool the
nuts and break the pecans into large pieces.
In a large skillet, heat the olive oil and add the onion.
Cook for 2 minutes over medium heat. Add the sausage,
breaking it up with the side of a spoon. Cook slowly until
the sausage is browned.
Stir in the nuts and the remaining ingredients except the
eggs. Whisk the eggs together lightly and combine with the
sausage mixture. Transfer the stuffing to a greased 9-inch
baking dish. Cover with foil and bake on the middle rack of
the oven for 25 minutes.