Stuffed Turkey Breast with Homemade Cranberry Sauce | Heinen's Recipes

Ingredients

• 4 roughly chopped stalks of celery
• ½ roughly chopped yellow onion
• 2 cups of baby portabella mushrooms
• 10 to 12 roasted garlic cloves
• 3 tablespoons of olive oil
• 1 pound of cooked and sliced andouille sausage
• 1 Heinen’s spoon cornbread
• 2 whisked eggs
• 1 teaspoon each of chopped fresh sage and thyme
• 1 cup of water
• 1 cup of sugar
• 1 bag of fresh cranberries
• 1 cup of roughly chopped pecans
• ½ cup of currants
• ½ teaspoon of cinnamon
• ¼ teaspoon of nutmeg