Sausage and Fall-Fruit Stuffing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
2 cups low-sodium chicken broth |
7 ounces minced dried fruit (such as sun-maid fruit bits) |
1/2 cup dried cranberries |
12 ounces bulk pork sausage, casings removed |
2 tablespoons unsalted butter |
1 cup chopped onion |
1 cup chopped celery |
1 tablespoon minced fresh sage |
1 tablespoon minced fresh thyme |
salt and pepper |
2 1/2 cups corn bread stuffing mix |
Directions:
1. Preheat oven to 350°F. Bring broth to boil, add dried fruit and cranberries, turn off heat and let stand for 15 minutes. In a skillet over medium-high heat, cook sausage, stirring and breaking it up into pieces until no longer pink, about 8 minutes. Remove and place in a large bowl.
2. Lower heat to medium and melt butter. Add onion and celery. Cook, stirring, until soft, about 6 minutes. Add to bowl with sausage. Drain fruit, reserving broth, and add to bowl. Add herbs, salt and pepper; mix. Add stuffing mix along with reserved broth; stir to combine.
3. Mist a 9-by-13-inch ovenproof dish with cooking spray and spoon in stuffing. Bake for 35 minutes, or until heated through. Put some stuffing into middle of roast; place remainder in serving bowl.
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