While I love stuffing, my family wasn't that fond of it—that is, until I found this recipe. I added a few touches of my own and now they gobble it up. Cranberries and pork really make it something special. —Robin Lang, Muskegon, Michigan
Cranberry Pecan Stuffing Recipe photo by Taste of Home
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 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
Note: This recipe makes enough to stuff a 14-pound turkey. If you are cooking it inside the bird, bake until a meat thermometer reads at least 170° for turkey and 165° for stuffing.