Cranberry Pecan Stuffing Recipe

Cranberry Pecan Stuffing Recipe photo by Taste of Home

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"I love stuffing, but my family wasn't that fond of it - that is, until I found this recipe. I added a few extras and now they gobble it up. I think the cranberries give it that something special." - Robin Lang, Muskegon, Michigan

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Cranberry Pecan Stuffing Recipe

Prep: 30 min. Bake: 40 min.

Yield: 13 Servings

30 40 70

Ingredients

1 cup orange juice
1/2 cup dried cranberries
1/2 pound bulk pork sausage
1/4 cup butter, cubed
3 celery ribs, chopped
1 large onion, chopped
1 teaspoon poultry seasoning
6 cups seasoned stuffing cubes
1 medium tart apple, peeled and finely chopped
1/2 cup chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 to 1 cup chicken broth

Directions

In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl.
In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning.
Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness.
Transfer to a greased 13-in.x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 13 servings (3/4 cup each).

Editor's Note: This recipe makes enough stuffing to stuff a 14-pound turkey. Bake until a meat thermometer reads 180° for turkey and 165° for stuffing.

Nutritional Facts 3/4 cup equals 219 calories, 11 g fat (4 g saturated fat), 16 mg cholesterol, 532 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Cranberry Pecan Stuffing in Taste of Home October/November 2010, p85