Cranberry Pecan Stuffing
While I love stuffing, my family wasn’t too fond of it—that is, until I found this recipe. I added a few touches of my own and now they gobble it up. Cranberries and pork sausage really give it that extra special something. PREP: 30 MIN. • BAKE: 40 MIN. MAKES: 13 SERVINGS (³₄ CUP EACH)
1 cup orange juice ¹ ₂ cup dried cranberries ¹ ₂ lb. bulk pork sausage ¹₄ cup butter, cubed 3 celery ribs, chopped 1 large onion, chopped 1 tsp. poultry seasoning 6 cups seasoned stuffing cubes 1 medium tart apple, peeled and finely chopped ¹₂ cup chopped pecans ¹₄ tsp. salt ¹₈ tsp. pepper ³₄ to 1 cup chicken broth
1. In a saucepan, bring orange juice and cranberries to a boil. Remove from heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl.
2. In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning.
3. Add vegetables to the sausage mixture. Stir in stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness.
4. Transfer to a greased 13x9-in. baking dish. Cover and bake at
325° for 30 minutes. Uncover; bake the stuffing until lightly browned, 10-15 minutes longer.
NOTE This recipe makes enough to stuff a 14-pound turkey. If you are cooking it inside the bird, bake until a thermometer reads 180° for the turkey and 165° for the stuffing. ³ ₄ CUP 219 cal., 11g fat (4g sat. fat), 16mg chol., 532mg sod., 27g carb. (8g sugars, 2g fiber), 4g pro.
CRANBERRY PECAN STUFFING