Sausage, Pecan and Cranberry Stuffing
Servings
Cook Time
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!
Ingredients
-
1-1/2
packages
(12 ounces each) JOHNSONVILLE® Breakfast Sausage Patties
-
1-1/2
cups
onion, chopped
-
1-1/2
cups
celery, chopped
-
1/2
cup
fresh parsley, minced
-
2
garlic cloves, minced
-
12
cups
day-old bread, cubed
-
1
can
(14 ounces) chicken broth
-
1/2
cup
butter, melted
-
2
eggs, lightly beaten
-
1/2
teaspoon
salt
-
1/2
teaspoon
rubbed sage
-
1/2
teaspoon
dried thyme
-
1/2
teaspoon
pepper
-
1
cup
chopped pecans, toasted
-
1
cup
dried cranberries
Directions
In a skillet, cook sausage over medium-high heat for 3 minutes, chopping 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 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°.
