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Sausage, Cranberry & Pecan Stuffing Recipe

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This recipe for Sausage, Cranberry & Pecan Stuffing is from The Cacciapouti Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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