.

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

min
Prep Time

45

min
Cook Time

10

Servings
What You Need

1 1/2 cups
onion, chopped
2
celery stalks, chopped
1/2 cup
fresh parsley, minced
2 cloves
garlic, minced
12 cups
day-old bread, cubed
1 can
(14 ounces) chicken broth
1/2 cup
butter, melted
2
eggs, lightly beaten
1/2 tsp.
salt
1/2 tsp.
rubbed sage
1/2 tsp.
dried thyme
1/2 tsp.
pepper
1 cup
chopped pecans, toasted

1 cup
dried cranberries
Preparation
  • In a skillet, cook sausage meat over medium-high heat for 3 minutes, breaking into small pieces.
  • Add onion and celery; cook and stir for 3 minutes.
  • 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.
  • Place bread cubes in a large bowl.
  • In another bowl, combine the broth, butter and eggs and seasonings. Pour over bread; toss to coat.
  • Fold in the pecans, cranberries and the sausage mixture.
  • Spoon into a greased 13-inch x 9-inch x 2-inch baking dish.
  • Bake, uncovered, at 350°F for 40 to 45 minutes or until golden brown and a thermometer reads 160°F.
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