Sausage and Pecan Dressing

Make Paula Deen’s Southern spin on dressing with this easy sausage and pecan version.

Sausage and Pecan Dressing
Makes 8 servings
  • 1 pound ground sage pork sausage
  • 5 tablespoons unsalted butter
  • 2 cups sliced leeks
  • 2 cups chopped celery
  • ⅔ cup chopped pecans
  • ¼ cup chopped fresh sage
  • 12 cups cubed day-old bread
  • 2½ cups low-sodium chicken broth
  • 3 large eggs, beaten
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  1. Preheat oven to 350°. Spray a 2½-quart baking dish with nonstick cooking spray.
  2. In a large skillet, cook sausage over medium heat until browned and crumbly; drain and set aside.
  3. In same skillet, melt butter, and add leeks and celery; cook, stirring occasionally, for 15 minutes or until tender. Add pecans and sage, and cook for 3 minutes.
  4. In a large bowl, stir together vegetable mixture, sausage, bread, and all remaining ingredients. Spoon into prepared pan, and cover with aluminum foil.
  5. Bake for 30 minutes. Uncover and bake 20 minutes more or until golden brown.

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