9 tbsp unsalted butter8 oz pork sausage1 medium yellow onion, chopped3 stalks celery, chopped2 medium apples, peel, cored, and cut into ½ in chunks1 cup chopped pecans1 tbsp chopped fresh thyme1 tbsp chopped fresh sage3 cups low-sodium chick brother1 large egg½ cup half and half1 loaf day old sandwich bread cut into cubesS&P
Preheat the oven to 375 degrees. Generously butter a shallow 3-quart baking dish. In a large skillet, melt the butter over medium heat, pour off about 3 tbsp into a small bowl and set aside. Add the sausage to the skillet and cook until no longer pink – about 3 minutes. Add the onion and celery and cook until the onion is slightly wilted – about 6 minutes. Add the apples, pecans, thyme and sage and stir to coat everything with the butter. Add the chicken broth and bring to a simmer. Simmer until the apples are just tender – about 8 minutes. Pour into a large bowl.
In a small bowl, beat the egg with the half and half. Add the bread to the bowl with the sausage mixture and pour the egg mixture over it. Season with salt and pepper and toss well to moisten all of the bread, adding a little more broth if necessary. Spread in the prepared baking dish, drizzle with the remaining butter and tent with foil. Bake until heated through, about 20 minutes. Uncover and bake until the top is browned and crisp – about 30 minutes more.
Source – https://www.yahoo.com/style/holiday-stuffing-with-sausage-pecans-and-apples-155754398.html?soc_src=social-sh&soc_trk=pi
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.