Recipes

Sausage, Pecan and Cranberry Stuffing

Johnsonville Sausage and sweet and tart cranberries combine with crunchy pecans to give a basic stuffing recipe a whole new look!

20
Prep Time
45
Cook Time
10
Servings

What You Need

  • 1 ½ pkgs (13.23 ounces / 375g) Johnsonville Mild Italian Ground Sausage
  • 1 ½ cups onion, chopped
  • ½ cup fresh parsley, minced
  • 2 cloves garlic, minced
  • 12 cups day-old bread, cubed
  • 1 can (14 ounces) chicken broth
  • ½ cup butter, melted
  • 2 eggs, lightly beaten
  • ½ tsp. salt
  • ½ tsp. rubbed sage
  • ½ tsp. dried thyme
  • ½ tsp. pepper
  • 1 cup chopped pecans, toasted
  • 1 cup dried cranberries

Preparation

  1. In a skillet, cook sausage meat over medium-high heat for 3 minutes, breaking 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 meat 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°F.