Side Dishes

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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