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.


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