Sausage Pecan Stuffing for Rolled Turkey Breast

Ingredients

• 1 tablespoon olive oil
• 1 lb hot Italian sausage
• 1 medium onion
• 2 celery ribs, cut into 1/4 inch dice
• 8 ounces cremini mushrooms, trimmed and thinly sliced
• 2 tablespoons chopped fresh thyme
• 1 cup dry white wine, like Sauvignon Blanc
• 2 cups brioche breadcrumbs
• 1/2 cup pecans, toasted and finely chopped
• 1 large egg

Directions

1. 1

   Heat oil in a large sillet 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, tranfer sausage to a medium bowl.

2. 2

   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.

3. 3

   Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes.

4. 4

   Add wine and stir. scraping browned bits from the bottom of the pan. Simmer until reduced by half, 2 to 3 minutes.

5. 5

   Stir in cooked sausage, remove from heat, and let cool slightly in pan.

6. 6

   Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside the turkey, pulse only until coarsely chopped.).

7. 7

   Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool at room temperature.

8. 8

   Stuff as directed (see rolled turkey recipe linked). or.

9. 9

   To bake outside of turkey; spoon into a buttered 9 x 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, about 15 to 20 minutes.