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Cranberry Pecan Stuffing
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
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
- 1. 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.
- 2. In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning.
- 3. Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness.
- 4. 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.
Nutrition Facts
3/4 cup: 219 calories, 11g fat (4g saturated fat), 16mg cholesterol, 532mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 4g protein.
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