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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 13 |
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I love stuffing, but my family wasn't that fond of it - that is, until I found this recipe. I added a few extras and now they gobble it up. I think the cranberries give it that something special. - Robin Lang, Muskegon, Michigan Ingredients:
1 cup orange juice |
1/2 cup dried cranberries |
1/2 pound bulk pork sausage |
1/4 cup butter, cubed |
3 celery ribs, chopped |
1 large onion, chopped |
1 teaspoon poultry seasoning |
6 cups seasoned stuffing cubes |
1 medium tart apple, peeled and finely chopped |
1/2 cup chopped pecans |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3/4 to 1 cup chicken broth |
Directions:
1. In a small saucepan, bring orange juice and cranberries to a boil. Remove from the 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 to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness.
4. Transfer to a greased 13-in.x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 13 servings (3/4 cup each).
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