Dried Cranberry & Nut Thanksgiving Stuffing

• Meat

  • 12 oz Pork breakfast sausage roll

• Produce

  • 1/2 cup Celery
  • 3/4 cup Cranberries, dried
  • 2 tsp Parsley, fresh
  • 1 scant tsp Sage or thyme if you don't like sage, fresh
  • 3/4 cup Yellow onion

• Canned Goods

  • 2 (14 ounce cans Chicken broth, low-sodium
  • 1 (14 ounce package Herb-seasoned stuffing

• Baking & Spices

  • 1 Salt and fresh black pepper, coarse

• Nuts & Seeds

  • 1/2 cup Walnuts or pecans

• Dairy

  • 3 tbsp Butter

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 12 ounce pork breakfast sausage roll (like Jones)
• ¾ cup diced yellow onion
• ½ cup diced celery
• coarse salt and fresh black pepper
• ¾ cup dried cranberries
• ½ cup chopped walnuts or pecans
• 1 (14 ounce) package herb seasoned stuffing (like Pepperidge Farm)
• 1 scant teaspoon fresh chopped sage or thyme if you dont like sage
• 2 teaspoons fresh chopped parsley
• 2 (14 ounce) cans of low-sodium chicken broth
• 3 tablespoons melted butter, plus more for greasing pan and dotting the top

Directions

• Set a large skillet over medium heat and brown the sausage, breaking it apart as it cooks into small crumbles. Once its cooked remove to a large mixing bowl. If theres a lot of grease drain some of it off leaving about a tablespoon in the pan.
• Add the onion and celery, season with salt and pepper and cook until tender, stirring often.
• Place the dried cranberries in a medium bowl and pour boiling water over them. Let sit 5 minute to plump up then drain well and pat dry with paper towels.
• Add the cranberries to the bowl with the sausage along with the onion, celery and nuts.
• Add the stuffing mix to the bowl along with the sage and parsley and stir it all together.
• Pour the cans of chicken broth and the melted butter over the stuffing mixture and mix well. Cover the bowl with plastic wrap and let sit 5 - 10 minutes.
• You can stuff your turkey with it at this point or bake as directed in the next steps.Preheat oven to 400 degrees F. and grease an 8 x 8 casserole or baking pan with deep sides.
• Taste the stuffing and season with salt and pepper if needed - stir well again and then spoon into the pan. Cut a tablespoon or two of butter into small pieces and dot the top with it.
• Bake 25 minutes, uncovered for a crunchy top or cover with aluminum foil for a soft top.