Sausage-Pecan Turkey Stuffing

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  • 9 cups soft bread crumbs
  • 1 pound bulk pork sausage
  • 2 cups chopped onion
  • 1/4 cup butter, cubed
  • 3 unpeeled tart apples, coarsely chopped
  • 1 cup chopped pecans
  • 1/2 cup minced fresh parsley
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup apple juice
  • Chicken broth
  • 1 turkey (14 to 16 pounds)


  1. Place bread crumbs in a large bowl; set aside.
  2. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender; do not drain.
  3. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper; stir in apple juice and enough broth to moisten.
  4. Just before baking, stuff the turkey.
  5. Skewer openings; tie drumsticks together.
  6. Place on rack in a roasting pan.
  7. Bake at 325° for 5 to 5 1/2 hours or until a meat thermometer reads 185°.
  8. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed.
  9. Remove all stuffing.
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