Cranberry Pecan Stuffing with Sausage

Servings

25 mins

Prep Time

50 mins

Total Time

Contains Gluten

Amount / Quantity	Ingredients
1 loaf	French Bread, cubed (approximately 6 cups)
1 (16 oz.)	All Natural Pork Sausage Roll
1/2 cup	Butter
1	Medium Onion, chopped
2	Celery Ribs, chopped
2 cloves	Garlic, chopped
1 cup	Dried Cranberries
	Salt and Pepper to taste
2 tablespoons	Fresh Rosemary, chopped
2 teaspoons	Fresh Thyme, chopped
2 tablespoons	Fresh Parsley, chopped
1/2 cup	Toasted Pecan Pieces
2	Large Eggs
1 cup	Chicken Broth

Preheat oven to 400°F. Place cubed bread onto baking sheet and bake 10-15 minutes, until bread is dry and crisp.
Meanwhile, in large sauté pan, cook and crumble sausage according to package instructions. Drain and set aside.
In large saucepan, melt butter over medium-low heat; cook 3-4 minutes over medium heat until browned bits form. Add onion, celery and garlic and sauté until translucent, 3-4 minutes. Add in cranberries and cook 3 minutes more. Season with salt and pepper.
Place toasted bread in large bowl. Add rosemary, thyme and parsley; mix well. Add sausage, sautéed vegetables and pecan pieces; mix to combine. In small bowl, combine eggs and chicken broth; slowly pour over bread mixture. Mix well.Season stuffing with additional salt and pepper and pour into 9×9-inch greased baking dish.
Bake stuffing 20-25 minutes, until top is golden brown. Serve immediately.