Cranberry Hazelnut Dressing

By Totlxtc

Ingredients

• 1/2 * 1/2 cup dried cranberries
• 1/4 * 1/4 cup orange juice
• 1-1/4 * 1-1/4 cups each chopped celery and onions
• 1 * 1 tablespoon canola oil
• 1 * 1 teaspoon poultry seasoning
• 1/2 * 1/2 pound reduced-fat pork sausage
• 4-1/2 * 4-1/2 cups seasoned stuffing croutons
• 2 * 2 cups chopped peeled apples
• 1 * 1 cup cooked wild rice
• 1/2 * 1/2 cup chopped hazelnuts or pecans, toasted
• 1/2 * 1/2 cup minced fresh parsley
• 1-1/4 * 1-1/4 cups reduced-sodium chicken broth
• 1 * 1 teaspoon salt
• 1/2 * 1/2 teaspoon pepper

Preparation

Step 1

* In a small saucepan, bring cranberries and juice to a boil. Remove from the heat; cover and set aside. In a large nonstick skillet, saute celery and onions in oil. Stir in poultry seasoning. Place in a large bowl.
* In the same skillet, cook sausage over medium heat until no longer pink; drain and add to bowl. Add next five ingredients and reserved cranberry mixture; toss to combine. Drizzle with broth. Sprinkle with salt and pepper; toss to coat.
* Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover; bake at 325° for 35 minutes. Uncover; bake 10-15 minutes or until lightly browned. Yield: 12 servings.


Nutritional Analysis: One serving (1 cup) equals 212 calories, 8 g fat (2 g saturated fat), 13 mg cholesterol, 657 mg sodium, 27 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fruit.