Allergens: Nuts Eggs

Ingredients

• 1 (16 oz.) bag herb stuffing mix
• 1 (16 oz.) bag cornbread stuffing mix
• 1 1/2 pounds ground pork sausage
• 4 cups chicken broth
• 2 cups pecans, chopped, plus extra for garnish
• 1 cup dried cranberries, roughly chopped
• 1/4 cup (1/2 stick) unsalted butter
• 3 ribs celery, finely chopped
• 2 large eggs, lightly beaten
• 2 cloves garlic, minced
• 1 white onion, finely chopped
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh sage, minced
• kosher salt and freshly ground pepper, to taste

Preparation

1. Preheat oven to 350º F and boil 2 cups water.
2. Soak dried cranberries in boiling water for at least 20 minutes, or until re-hydrated and puffed up. Don’t drain soaking liquid.
3. Melt butter in a large Dutch oven over medium-high heat and sauté celery and onion until softened and tender.
4. Add garlic and cook for 1 minute, or until fragrant, then season generously with salt and pepper.
5. Transfer onion and celery to a separate bowl, then place sausage in Dutch oven and cook until browned.
6. Return veggies to the pot, season everything with rosemary and sage, and stir everything together.
7. Mix in herb and cornbread stuffing mix into the sausage mixture, then add cranberries (with soaking liquid) and pecans.
8. Whisk beaten egg into chicken broth, then pour broth over stuffing mixture until all pieces are moistened.
9. Transfer everything to a 9×13-inch baking dish, cover with aluminum foil and place in oven.
10. Bake for 30 minutes, then uncover and bake for another 10-15, or until top is browned and crispy.
11. Remove from oven and serve hot.