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Cranberry-Apple Stuffing
SUBMITTED by Grandma Kate
1 cup cranberry 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
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 to 1 cup chicken broth
Optional: 1/2 cup chopped pecans
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. In the large bowl, combine
all ingredients; add enough broth to reach desired moistness.
Transfer to a greased 13 x 9-inch baking dish. Cover with foil
and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes
longer or until lightly browned.
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