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!

min

Prep Time

min

Cook Time

Servings

1/ 12 pkgs

Johnsonville® Salt & Pepper Sausage Meat

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

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.