No way could I list all the ingredients in the title.
First I toasted some pecans in oil at around 245F.
Just until they release their moisture and stop foaming.
Then drained the pecans in a strainer into another pan.
This oil was reserved for later.
Let pecans cool and put back into bag.
That took place the night before because it takes forever so you don't overheat the pecans.

Following day.
1 pound of baby portobello mushrooms coarsely cut up in a skillet.
With the pecan flavored oil leftover.
Cook with black pepper and a little salt but not too long.
Maybe halfway at most.
Remove mushrooms and put into a large mixing bowl where everything is going to go.

Bust up one cup of pecans by hand and put in mixing bowl with mushrooms.

Next put in one whole chopped onion and caramelize in the oil.
Put in bowl.
Dice up two poblano peppers and cook in skillet till lightly toasted but not totally cooked using the toasted pecan oil.
Please remove seeds.
Put in mixing bowl.
Time for a photo break.

Next I used the molcajete to grind up 2 tablespoons of fennel seeds.
And one cup of oyster crackers.
In the beginning of the process I made two cups of Knorr chicken bullion powder broth with two tablespoons of the powder and put on stove to warm.
I added a big pinch of Italian herb blend and the fennel seeds.
Next I dumped two cups of HEB store brand cornbread stuffing mix in to the mixing bowl and stirred plus the oyster cracker crumbs.
Put one pound of homemade sweet Italian sausage in the skillet to steam cook.
Added that plus the sausage juices.
Put in two big tablespoons of my homemade whole grain black mustard I made two days ago.
A tablespoon of garlic powder.
Mixed everything up and added the broth and folded again.
You could make this vegan by not adding the sausage and it would still be good.
Pictures may not be in order but this stuffing is amazingly delicious.
Next it goes in the oven to warm or stuff inside of a bird, mine is going in the duck.
Notice I didn't add any extra salt because you won't need it.