Sausage and Cranberry Baked Stuffing

Name: Sausage and Cranberry Baked Stuffing
Prep time: 8 h 55 min
Cook time: 8 h 55 min
Total time: 8 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 2 liters lightly packed 3/4-inch cubes French bread; 454 grams bulk spicy pork sausage; 2 stalks celery (with leaves), chopped (1 1/2 cups); 237 milliliters chicken broth (from 32-oz carton); 118 milliliters dried cranberries; 2 eggs, beaten; 237 milliliters milk; 118 milliliters medium onion, chopped; 1 teaspoons dried sage leaves

Sausage and Cranberry Baked Stuffing might be just the side dish you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 208 calories, 9g of protein, and 12g of fat. This recipe serves 12. A mixture of eggs, bulk spicy pork sausage, cranberries, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 8 hours and 55 minutes.

Instructions

Heat oven to 350F. Spray 13x9-inch glass baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

Place bread cubes in baking dish.

Ingredients you will need

Bread Cubes

Equipment you will use

Baking Pan

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.

Ingredients you will need

Vegetable

Sausage

Celery

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bread Cubes

Cranberries