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:

  1. Brown sausage in a skillet over medium heat, crumbling as it cooks.
  2. Add celery, onion, and garlic. Cook until onions are translucent.
  3. Add grated apple and cook for 1 to 2 more minutes.
  4. Add stuffing mix and toss to combine. 
  5. Then slowly add chicken broth and toss to combine. 
  6. Fold in pecans and cranberries.
  7. Transfer mixture to a greased or buttered 9x13-inch pan and cover with foil.
  8. 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