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Cranberry Hazelnut Dressing

This savory sausage stuffing from Virginia Anthony of Jacksonville, Florida gets a hint of sweetness from chopped apples, dried cranberries and orange juice.

12 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

1/2 cup dried cranberries
1/4 cup orange juice
1-1/4 cups each chopped celery and onions
1 tablespoon canola oil
1 teaspoon poultry seasoning
1/2 pound reduced-fat pork sausage
4-1/2 cups seasoned stuffing croutons
2 cups chopped peeled apples
1 cup cooked wild rice
1/2 cup chopped hazelnuts or pecans, toasted
1/2 cup minced fresh parsley
1-1/4 cups reduced-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a small saucepan, bring cranberries and juice to a boil. Remove
from the heat; cover and set aside. In a large nonstick skillet,
saute celery and onions in oil. Stir in poultry seasoning. Place in
a large bowl.
In the same skillet, cook sausage over medium heat until no longer
pink; drain and add to bowl. Add next five ingredients and reserved
cranberry mixture; toss to combine. Drizzle with broth. Sprinkle
with salt and pepper; toss to coat.
Place in a 13-in. x 9-in. baking dish coated with cooking spray.

2 of 2

Cranberry Hazelnut Dressing (continued)

Directions (continued)

Cover; bake at 325° for 35 minutes. Uncover; bake 10-15 minutes
or until lightly browned. Yield: 12 servings.

Nutrition Facts: One serving (1 cup) equals 212 calories, 8 g fat (2 g saturated fat), 13 mg cholesterol, 657 mg sodium, 27 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fruit.