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Sausage and Fall-Fruit Stuffing

Prep time 25 mins

8 Servings


  • 2 cups low-sodium chicken broth
  • 7 ounces minced dried fruit (such as Sun-Maid Fruit Bits)
  • 1/2 cup dried cranberries
  • 12 ounces bulk pork sausage, casings removed
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh thyme
  • Salt and pepper
  • 2 1/2 cups corn bread stuffing mix

Nutrition Information

  • calories 426
  • fat 27 g
  • satfat 9 g
  • protein 9 g
  • carbohydrate 39 g
  • fiber 5 g
  • cholesterol 38 mg
  • sodium 749 mg

How to Make It

  1. Preheat oven to 350°F. Bring broth to boil, add dried fruit and cranberries, turn off heat and let stand for 15 minutes. In a skillet over medium-high heat, cook sausage, stirring and breaking it up into pieces until no longer pink, about 8 minutes. Remove and place in a large bowl.

  2. Lower heat to medium and melt butter. Add onion and celery. Cook, stirring, until soft, about 6 minutes. Add to bowl with sausage. Drain fruit, reserving broth, and add to bowl. Add herbs, salt and pepper; mix. Add stuffing mix along with reserved broth; stir to combine.

  3. Mist a 9-by-13-inch ovenproof dish with cooking spray and spoon in stuffing. Bake for 35 minutes, or until heated through. Put some stuffing into middle of roast; place remainder in serving bowl.