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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 13 |
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This recipe is so good that my family often begs me to just make it alone for dinner. The sweet, savory and rich flavors create a perfect balance. âAysha Schurman, Ammon, Idaho Ingredients:
1 package (16 ounces) bulk pork sausage |
2 celery ribs, chopped |
1 medium red onion, chopped |
5 green onions, chopped |
2 tablespoons butter |
4 cups seasoned stuffing cubes |
2 cups chicken broth |
1 cup chopped walnuts |
1 cup dried cranberries |
3/4 cup chopped dried apricots |
2 tablespoons minced fresh parsley |
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed |
1/2 teaspoon pepper |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute celery and onions in butter until tender.
2. In a large bowl, combine the stuffing cubes, broth, walnuts, cranberries, apricots, parsley, rosemary, pepper sausage and onion mixture.
3. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes until lightly browned. Yield: 13 servings.
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