Sausage & Pecan Cranberry Stuffing
What you need:
- 1 lb. hot Italian sausage
- 2 ribs celery, chopped
- 1 sweet yellow onion, chopped
- 5 to 6 cloves minced garlic
- 1 Granny Smith apple, cored and grated
- 1 pkg. (14 oz.) cornbread stuffing
- 2 1/2 cups chicken broth
- 1 cup chopped pecans
- 2/3 cup dried cranberries
Directions:
- Brown sausage in a skillet over medium heat, crumbling as it cooks.
- Add celery, onion, and garlic. Cook until onions are translucent.
- Add grated apple and cook for 1 to 2 more minutes.
- Add stuffing mix and toss to combine.
- Then slowly add chicken broth and toss to combine.
- Fold in pecans and cranberries.
- Transfer mixture to a greased or buttered 9x13-inch pan and cover with foil.
- Bake in a preheated 350 degree for 10 minutes. Remove foil from pan and bake for another 10 minutes.
Recipe from Tastes Better From Scratch
Posted on Fantastical Sharing of Recipes