Sausage and Cranberry Baked Stuffing

Do-ahead dish! Enhance savory, sausage stuffing by stirring in colorful, tart cranberries.

Prep Time: 10 min
Total Time: 8 hours 55 min
Makes: 12 servings

(1 ratings)

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8	cups lightly packed 3/4-inch cubes French bread
1	lb bulk spicy pork sausage
2	stalks celery (with leaves), chopped (1 1/2 cups)
1	medium onion, chopped (1/2 cup)
1/2	teaspoon dried sage leaves
1/2	cup dried cranberries
1	cup Progresso® chicken broth (from 32-oz carton)
1	cup milk
2	eggs, beaten

1.	Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
2.	In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
3.	Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
4.	Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
High Altitude (3500-6500 ft): Use 1 1/2 cups chicken broth. Cover and bake 15 minutes, then uncover and bake 25 to 30 minutes longer.

Success

Spicy sausage comes in both 12-ounce and 16-ounce packages. Either size will work well in this recipe.

Serve-With

This dish is the perfect side for an unstuffed bird or turkey breast. Add green beans and a fruit salad for an easy holiday meal.

Special Touch

Just before serving, sprinkle the casserole with a few dried cranberries or tuck sprigs of fresh parsley or fresh sage leaves around the edge of the dish.

Nutrition Information:

1 Serving: Calories 180 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 480mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 6g); Protein 8g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 1/2 High-Fat Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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