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Steps
1
Heat oven to 325°F. Spray 10-inch ovenproof skillet with cooking spray. Heat over medium heat until hot. Add onions, celery, bell pepper and sausage; cook and stir 3 to 5 minutes or until sausage is no longer pink and vegetables are tender.
2
Add stuffing mix, pecans, parsley, sage and thyme to sausage mixture; mix well. Gradually stir in broth to moisten.
3
Bake, uncovered, at 325°F with turkey for last 20 minutes of roasting time.
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*Pecans can be toasted up to 1 day ahead. To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown. Cool; store in food-storage plastic bag or covered container until ready to use.
Southern stuffing often starts with cornbread. Combined with pecans, a trio of vegetables and a little sausage, this takes on an authentic regional flavor.
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