Ingredients Jump to Instructions ↓

  1. 1 cup orange juice

  2. 1/2 cup dried cranberries

  3. 1/2 pound bulk pork sausage

  4. 1/4 cup butter, cubed

  5. 3 celery ribs, chopped

  6. 1 large onion, chopped

  7. 1 teaspoon poultry seasoning

  8. 6 cups seasoned stuffing cubes

  9. 1 medium tart apple, peeled and finely chopped

  10. 1/2 cup chopped pecans

  11. 1/4 teaspoon salt

  12. 1/8 teaspoon pepper

  13. 3/4 to 1 cup chicken broth

Instructions Jump to Ingredients ↑

  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. 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 13-in.x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 13 servings (3/4 cup each). Editor's Note: This recipe makes enough stuffing to stuff a 14-pound turkey. Bake until a meat thermometer reads 180° for turkey and 165° for stuffing.


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