Sausage, Pecan and Cranberry Stuffing
Recipes Sausage, Pecan and Cranberry Stuffing Johnsonville Sausage and sweet and tart cranberries combine with crunchy pecans to give a basic stuffing recipe a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at johnsonville.ca.
Cooking tools:
- Skillet
- Mixing bowl
- Spoon
- Colander
- Measuring spoon
- Baking dish
- Oven
- Stove
- Instant-read thermometer
- Chef's knife
- Cutting board
- Whisk
- Kitchen timer
- Pot
Ingredients
- 1/ 12 pkgs Johnsonville® Salt & Pepper Sausage Meat
- 1 1/2 cups onion, chopped
- 2 celery stalks, chopped
- 1/2 cup fresh parsley, minced
- 2 cloves garlic, minced
- 12 cups day-old bread, cubed
- 1 can (14 ounces) chicken broth
- 1/2 cup butter, melted
- 2 eggs, lightly beaten
- 1/2 tsp. salt
- 1/2 tsp. rubbed sage
- 1/2 tsp. dried thyme
- 1/2 tsp. pepper
- 1 cup chopped pecans, toasted
- 1 cup dried cranberries
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