Sausage Pecan Stuffing for Rolled Turkey Breast

• 1 tablespoon olive oil
• 1 lb hot Italian sausage
• 1 medium onion
• 2 celery ribs, cut into 1/4 inch dice
• 8 ounces cremini mushrooms, trimmed and thinly sliced
• 2 tablespoons chopped fresh thyme
• 1 cup dry white wine, like Sauvignon Blanc
• 2 cups brioche breadcrumbs
• 12 cup pecans, toasted and finely chopped
• 1 large egg

1. Heat oil in a large sillet over medium heat.
2. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
3. Using a slotted spoon, tranfer sausage to a medium bowl.
4. Add onion and celery to drippings in skillet, adding more oil if necessary.
5. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes.
6. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes.
7. Add wine and stir.
8. scraping browned bits from the bottom of the pan.
9. Simmer until reduced by half, 2 to 3 minutes.
10. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
11. Working in batches, pulse sausage mixture in a food processor until very finely chopped.
12. (If baking the stuffing outside the turkey, pulse only until coarsely chopped.
13. ).
14. Transfer to a medium bowl.
15. Stir in breadcrumbs and pecans, and season with salt and pepper.
16. Add egg, and stir to combine.
17. Let cool at room temperature.
18. Stuff as directed (see rolled turkey recipe linked).
19. or.
20. To bake outside of turkey; spoon into a buttered 9 x 13 inch baking dish.
21. Cover with parchment, then foil, and bake in a 375 degree oven for 25 minutes.
22. Uncover, and continue to bake until golden brown, about 15 to 20 minutes.

olive oil, hot italian sausage, onion, celery, cremini mushrooms, thyme, white wine, breadcrumbs, pecans, egg

Taken from www.food.com/recipe/sausage-pecan-stuffing-for-rolled-turkey-breast-339494 (may not work)