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Sausage Pecan Cranberry Stuffing

Prep time 10 mins
Cook time 45 mins
Yield

Serves 10

Ingredients

  • 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

How to Make It

  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°.