Holiday Sausage & Cranberry Stuffing
With savory sausage, tart dried cranberries and a bright citrus twist from fresh orange juice and lime zest, this flavorful stuffing recipe is sure to become a holiday tradition.
1 loaf of Nature's Own Whitewheat® Bread
olive oil or light butter with canola oil
1 pound bulk pork sausage
1 can (14 ounces) chicken broth
1/2 cup fresh orange juice
1/4 cup butter, melted
2 ribs celery, diced
1 medium onion, diced
1/2 cup dried cranberries
2 tablespoons chopped fresh parsley
1/2 teaspoon grated lime zest
1/8 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 375° F.
Place half the bread slices in single layer on baking sheet; drizzle each slice on both sides with oil.
Bake 14 minutes or until golden brown; turn over slices.
Bake 6 minutes or until golden brown.
Cool; cut into small cubes.
Place in large bowl; set aside.
Maintain oven temperature at 375° F.
Meanwhile, tear remaining bread slices into large pieces; place half in food processor container.
Process to form crumbs; set aside.
Repeat with remaining bread.
Cook and stir sausage in 12-inch skillet over medium heat until browned and crumbled.
Combine broth, orange juice and butter.
Add to sausage with celery, onion, cranberries, parsley, lime zest, salt and pepper; heat to a boil.
Remove from heat; pour over bread cubes in bowl.
Add bread crumbs; mix well.
Spoon stuffing into lightly greased 13x9-inch baking dish.
Bake in 375° F oven 15 to 18 minutes or until heated through and lightly browned on top.