Sausage and Cranberry Baked Stuffing

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This Pillsbury recipe enhances savory sausage stuffing by stirring in colorful, tart cranberries.
8 cups lightly packed 3/4-in French bread
1 pound bulk spicy pork sausage
2 stalks celery (with leaves), chopped (1 1/2 c)
1 medium onion, chopped (1/2 c)
1/2 tsp dried sage leaves
1/2 cup dried cranberries
1 cup chicken broth
1 cup milk
2 eggs, beaten
1. Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
2. In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
3. Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
4. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
Yield: 12 servings

Calories: 180
Total Fat: 8g
Fiber: 1g
Sodium: 480mg

* Spicy sausage comes in both 12-ounce and 16-ounce packages. Either size will work well in this recipe.
Dish   Side DishPrep Time   less than 15 minutes
Cooking Time   more than 2 hours 
Features   Low-Calorie, Low-Fat, Low-Sodium

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