CRANBERRY PECAN STUFFING

By stepjo7269

Taste of Home
By: Robin Lang from Michigan

Ingredients

• Directions:
• 1 cup orange juice
• ½ cup dried cranberries
• ½ pound bulk pork sausage
• 1/4 cup butter, cubed
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 teaspoon poultry seasoning
• 6 cups seasoned stuffing cubes
• 1 medium tart apple, peeled and finely chopped
• ½ cup pecans
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 to 1 cup chicken broth
• ● In a small saucepan, bring orange juice and cranberries to a boil. Remove from heat; let stand 5 minutes.
• ● Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl.
• ● In the same skillet, melt butter and add celery and onion; saute until tender. Stir in poultry seasoning. Add to sausage mixture.
• ● Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper, and enough broth to reach desired moistness.
• ● Transfer to a greased 13 x 9 inch baking dish. Cover and bake at 325 degrees for 30 minutes. Uncover and bake 10 -15 minutes loner until lightly brown.

Preparation

Step 1

219 calories/serving
Note: This recipe makes enough stuffing to stuff a 14 pound turkey. Bake until a meat thermometer reads 180 degrees for the turkey and 165 degrees for the stuffing.