Cranberry Hazelnut Dressing |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
This savory sausage stuffing from Virginia Anthony of Jacksonville, Florida gets a hint of sweetness from chopped apples, dried cranberries and orange juice. 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:
1. 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.
2. 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.
3. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover; bake at 325° for 35 minutes. Uncover; bake 10-15 minutes or until lightly browned. Yield: 12 servings.
|
|