Sage Sausage Stuffing

Ingredients

• 7 ounces cornbread stuffing mix
• 7 ounces seasoned stuffing mix, with sage
• 1 large onion, diced
• 2 stalks celery, sliced thin
• 1 granny smith apple, diced small
• 3/4 cup dried cranberries
• 1 lb sage pork sausage
• 1/2 cup unsalted butter
• 3 cups sodium-free chicken broth
• 1/2 cup pecans, chopped and toasted
• 1 teaspoon sage or 1 tablespoon fresh sage

Directions

1. 1

   Saute pork in a large non stick skillet. (no oil needed). Remove pork with a slotted spoon, set aside. Drain oil but do not wipe out pan.

2. 2

   Add 1/4 cup butter to hot pan, add sage, onions and celery. Saute on medium heat for a couple of minutes. Add cranberries and apples, cover and steam saute for a couple of minutes.

3. 3

   Add remaining butter, sausage, pecans and stuffing mix. Lower heat and stir to incorporate all ingredients then add chicken broth - 2 cups at first and if not moist enough add more. Let this sit for a couple of minutes on the burner to heat everything.

4. 4

   This can be made ahead, refrigerated and brought to room temperature before baking.

5. 5

   Bake in a greased casserole, uncovered, middle rack.

6. 6

   Cooking time includes cooking on stove and in oven.

7. 7

   Enjoy!