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Sausage, Cranberry & Pecan Stuffing Recipe

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This recipe for Sausage, Cranberry & Pecan Stuffing, by , is from The Cacciapouti Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Cacciapouti
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 cups (1/2") pieces firm white bread (3/4 lb.)
1 1/2 lbs. fresh pork sausage meat, crumbled
1/2 stick (1/4 c) unsalted butter
2 onions, chopped
3 celery ribs, sliced 1/4" thick
1 Granny smith apple, peeled & cut into 1/2" pieces
2 tsps. minced garlic
1 1/2 c. chopped pecans (8 oz.) toasted
1 cup dried cranberries
1 tbsp. chopped fresh sage
1 - 1 1/2 cups chicken broth

Directions:
Directions:
ŠPreheat oven to 350. Toast bread in large shallow baking pan in middle of oven until dry & pale golden, about 20 minutes. Cook sausage in a large heavy skillet over moderate high heat, stirring & breaking up large lumps until no longer pink, about 5 min. Using a slotted spoon transfer to a bowl. Add celery, onion, apple, garlic & sage. Saute over med. heat til vegetables are soft, about 5 min. Add mixture to sausage, along with bread, cranberries and pecans. Melt butter and add to mixture along with chicken broth and salt & pepper to taste.

Number Of Servings:
Number Of Servings:
8 - 10 servings
Personal Notes:
Personal Notes:
Bake in uncovered casserole dish until cooked through & brown, about 50 minutes.

 

 

 

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