Pecan bread
dressing

1/4 pound fresh pork sausage, removed from the casing and crumbled

6 tablespoons butter

1/2 cup chopped yellow onions

3/4 cup chopped celery

2 garlic cloves, crushed

4 cups cubed day-old French bread

1/4 chopped parsley

1/4 cup chopped green onions (green part only)

1/4 teaspoon dried thyme leaves

1 cup coarsely chopped pecans

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 cup chicken brother (or more as needed)

Preheat the oven to 350 degrees. Butter a 9-by-13-inch casserole and set aside.

Cook the sausage in a small skillet until completely browned.

Remove from the heat and drain on paper towels. Set aside.

Melt the butter in a medium-sized skillet over medium heat.

Add the onions, celery and garlic and cook, stirring, until soft, 4 to 5 minutes.

Remove from the heat and transfer the mixture to a large bowl.

Add the sausage, bread, parsley, green onions, thyme and pecans. Season with salt and cayenne. Mix well. Add enough broth to moisten the mixture.

Transfer the mixture to the prepared pan and bake until warmed through, about 30 minutes.

courtesy pecans, from soup to nuts

Cane River Pecan Company