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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
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    13 servings

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

  • 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.
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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