Skillet-cooked Italian sausage is added to stuffing mix, escarole and toasted pecans to make this party-perfect stuffing side dish.
What You Need
Original recipe yields 9 servings
1/2 lb. chicken Italian sausage, casing removed
2 cups chopped escarole
2 cloves garlic, minced
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup chopped PLANTERS Pecans, toasted
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Let's Make It
Brown sausage in large skillet sprayed with cooking spray, stirring occasionally; drain. Return to skillet; add escarole and garlic. Cook and stir until escarole softens, about 2 min. Remove sausage mixture from skillet; set aside.
Use same skillet to prepare stuffing mix as directed on package. Stir in sausage, escarole and nuts.
How to Chop Nuts
Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.