Cranberry Sausage Stuffing Bake
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This can also be used to stuff a turkey, but I like it as a Thanksgiving or Christmas Brunch main dish.
1 1-pound sage sausage roll
1/2 cup (1 stick) butter
1 cup onion, diced
3 stalks celery, diced
1 14-ounce package cubed stuffing
1 cup dried cranberries
1 cup pecan halves, toasted
1 teaspoon salt
1 14.5-ounce can chicken broth
In large skillet, crumble and cook sausage until browned. Remove from pan with slotted spoon to a large mixing bowl.
In same skillet, melt butter over medium heat. Saute celery and onions until softened, about 5 minutes. Add celery, onions, sausage, stuffing mix, cranberries, pecans and salt to sausage in large bowl. Toss, then add broth and stir until combined.
Place in 9-by-13-inch ungreased pan. Cover with aluminum foil and bake in a 325-degree oven for 1 hour or until hot.