Sausage Pecan Cranberry Stuffing

Sausage Pecan Cranberry Stuffing Recipe

Serves 10


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2 packages (9 ounces each) JOHNSONVILLE® Breakfast Sausage Patties
1 1/2 cups onion, chopped
1 1/2 cups celery, chopped
1/2 cup fresh parsley, minced
2 garlic cloves, minced
12 cups day-old bread, cubed
1 can (14 ounces) chicken broth
1/2 cup butter, melted
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 cup chopped pecans, toasted
1 cup dried cranberries


Prep: 10 Minutes
Cook: 45 Minutes

1. In a skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces.

2. Add onion and celery; cook and stir for 3 minutes.

3. Add parsley and garlic; cook and stir 2 minutes longer or until sausage is no longer pink and vegetables are tender; drain and set aside.

4. Place bread cubes in a large bowl.

5. In another bowl, combine the broth, butter and eggs and seasonings. Pour over bread; toss to coat.

6. Fold in the pecans, cranberries and the sausage mixture.

7. Spoon into a greased 13-inch x 9-inch x 2-inch baking dish.

8. Bake, uncovered, at 350°F for 40 to 45 minutes or until golden brown and a thermometer reads 160°.


Created date

October 2015