Chicken Sausage Stuffing with Cranberries and Toasted Pecans

minutes

40 minutes

Let your taste buds play with this great recipe from Johnsonville. Cranberries and Johnsonville Apple Chicken Sausage are used to give you the sweet and savory flavor profile that you love. To add to this classic pairing, toasted pecans are added. The pecans add another fantastic layer to the dish while creating a more delightful texture. This recipe is as delicious to taste as it is to chew!

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Thanksgiving

Ingredients Directions Reviews Print Recipe

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

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.