Chicken Sausage Stuffing with Cranberries and Toasted Pecans
Chicken Sausage Stuffing with Cranberries and Toasted Pecans


Ingredients
-
2
packages
(12 ounces each) Johnsonville® Fully Cooked Apple Chicken Sausage
-
1/4
cup
butter
-
2
cups
chopped onion
-
2
cups
diced celery
-
1
package
cubed herb seasoned bread stuffing
-
2
cups
dried cranberries
-
1
cup
pecan halves, toasted and coarsely chopped
-
1
teaspoon
rubbed sage
-
1
carton
(32 ounces) chicken broth
-
2
eggs, lightly beaten
REVIEWS
Directions
-
On a cutting board, dice sausage links into ½ -inch pieces and set aside. In a large skillet, melt butter and sauté onion and celery until tender. Transfer onion mixture into a large bowl.
-
On a cutting board, dice sausage links into ½ -inch pieces and set aside. In a large skillet, melt butter and sauté onion and celery until tender. Transfer onion mixture into a large bowl.
-
Cover and bake at 350°F for 30 minutes. Remove cover and bake 10-15 minutes longer or until lightly browned. Serve.