Directions:
- In a large, heavy bottomed dutch oven over medium high heat, brown both pounds of sausage. When cooked, add chopped onions and celery and saute in sausage drippings until softened, about 8 minutes. Then add pecans and saute for another 7-8 minutes until the nuts have softened and absorbed the flavors of the sausage and veggies.
- In a saucepan, warm the chicken broth over medium heat. Add 1 and 1/2 bags of the stuffing to the sausage mixture and mix thoroughly until the bread is coated. Add the rest of the stuffing if it looks too dry.
- Add chicken broth by the ladleful until the desired consistency is reached - you will likely not use it all.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5066.81 Kcal (21214 kJ) | ||
| Calories from fat | 3852.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 428.1g | 659% | |
|---|---|---|---|
| Cholesterol | 761.88mg | 254% | |
| Sodium | 10187.22mg | 424% | |
| Potassium | 5845.57mg | 124% | |
| Total Carbs | 82.29g | 27% | |
| Sugars | 24.54g | 98% | |
| Dietary Fiber | 36.5g | 146% | |
| Protein | 244.7g | 489% | |
| Vitamin C | 64.1mg | 107% | |
| Iron | 27mg | 150% | |
| Calcium | 710.3mg | 71% | |
| Amount Per 100 g | |||
| Calories | 227.88 Kcal (954 kJ) | ||
| Calories from fat | 173.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.25g | 659% | |
|---|---|---|---|
| Cholesterol | 34.27mg | 254% | |
| Sodium | 458.17mg | 424% | |
| Potassium | 262.91mg | 124% | |
| Total Carbs | 3.7g | 27% | |
| Sugars | 1.1g | 98% | |
| Dietary Fiber | 1.64g | 146% | |
| Protein | 11.01g | 489% | |
| Vitamin C | 2.9mg | 107% | |
| Iron | 1.2mg | 150% | |
| Calcium | 31.9mg | 71% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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