Corn Bread-Pecan Stuffing

Cooking Instructions

In a large, heavy skillet, over medium heat, cook the sausage until it is well browned. Keep breaking it up with your spoon as you stir. With a slotted spoon, put the sausage into a bowl and drain all but 2 tablespoons fat from the skillet.

Add the onions to the skillet, and cook until they begin to wilt. Add the mushrooms, garlic, thyme and sage. Cook until the mushrooms give up their liquid; then continue cooking until the liquid evaporates. Add the chicken livers and parsley, and cook until the livers turn pink. Add the sausage to the skillet again, mixing well. Take the skillet off the heat and add, in order, the eggs, corn bread crumbs and pecans. Season to taste. Store the stuffing in the refrigerator until you're ready to cook the turkey.

Wine Pairing(s)

Desert Eagle Shiraz

Ruffino Riserva Ducale

Donna Olga Brunello di Montalcino

Jewel Chardonnay

Wine Block Cabernet Sauvignon

Marchesi di Barolo Cannubi Barolo

Powers Syrah

Cocci Grifoni Le Torri

Jean-Luc Colombo Cairanne

Covey Run Chardonnay