Cranberry Hazelnut Dressing 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cranberry Hazelnut Dressing cont. 1/2 teaspoon pepper 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. x 2-in. baking dish coated with cooking spray. Cover; bake at 325° for 35 minutes. Uncover; bake 10-15 minutes or until lightly browned. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Cranberry Hazelnut Dressing Yield: 12 servings. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008