Sausage  Sage and Cranberry Stuffing
Serves 12

Quick Tip: To freeze place in a freezer safe  baking dish and cover with foil. Freezer for up 3 months. From frozen, place covered stuffing in a 400° oven and bake for 1 hour, uncover and bake until heated through. If the stuffing seems a little dry, pour 1/2 cup of chicken broth over the top.

Ingredients

• 2, 14oz cans or 2 1/4 cups chicken broth
• 1/2  teaspoon allspice
• 2 cups dried cranberries
• 1/4 Cup maple syrup
• 1 Tablespoon olive oil
• 2 cup sweet onion, medium dice
• 11/2 cup  celery, small dice
• 1 Tablespoon garlic, minced
• 2, 12 oz  low fat or regular sausage (such as jimmy dean)
• 1/4 cup  parsley, roughly chopped
• 1 Tablespoon dried sage
• 1 teaspoon thyme
• 9 cups stuffing bread crumbs

Directions

1. Pre heat oven to 375 °
2. In a large bowl mix together chicken broth, allspice, cranberries and maple syrup, set aside.
3. Add olive oil, onions and celery to a large skillet and sauté over medium heat for about 5 min or until onions turn translucent, stirring occasionally.
4. Once onions are translucent, turn heat to low and add garlic, cook 2 minutes.
5. Add onion mixture to the bowl with the broth.
6. Heat the same skillet, over med/high heat. Add sausage, allow to cook for about 5 minutes, breaking up large pieces while sausage starts to brown.
7. Add parsley, sage and thyme to the sausage, mix and cook until sausage is fully cooked about 5 minutes, stirring occasionally.
8. Add cooked sausage to the rest of the cooked ingredients in the large bowl, stir.
9. Pour the bread cubes in the bowl and stir well.
10. Place stuffing in a 9.5 x 16 baking dish.
11. Cover baking dish with foil and bake for 40 minutes.  Remove foil and allow to brown for 5-10 minutes.

Tags: cranberry, make a head, news, q13 fox, recipe, sausage, side dish, stuffing, thanksgiving