Easy Sausage and Cranberry Stuffing
From Family Features
1 cup dried cranberries
1/2 cup apple juice
1/2 cup chicken broth
1 pound uncooked breakfast or mild sausage
2 cups diced, fresh celery
1 cup diced, fresh onion
1 to 1 1/2 cups chopped pecans (optional)
3/4 cup chicken broth
1 10-ounce package Mrs. Cubbison's Herb Seasoned Cube Stuffing
Place dried cranberries, apple juice and 1/2 cup chicken broth into small glass bowl; microwave uncovered on high for 2 minutes. Stir, and place to the side (allowing liquid to be absorbed by dried berries).
Preheat oven to 350°F. In large, nonstick pot, brown sliced or chopped sausage, breaking up and stirring frequently until browned. Reduce heat to low, add vegetables and sauté until somewhat tender (about 3-4 minutes). Add chopped pecans if desired, soaked cranberries (including liquid), and 3/4 cup of chicken broth; stir and remove from heat.
Fold in entire contents of stuffing mix until well combined, and spoon mixture into a 9 x 11-inch baking dish that has been prepared with cooking oil spray.
Cover baking dish with foil and bake for approximately 20 minutes. Remove foil, return to oven, and bake for an additional 10 minutes uncovered.
Remove from the oven, cool slightly while slicing turkey or other poultry to serve with the meal, and garnish before presentation with 1/2 cup pecan halves, if desired.
