Cranberry Sausage Stuffing

I know, you're all bowled over - TWO recipes in ONE day!!! What must I be thinking.

Well, this year, I decided to experiment a little bit with the stuffing. I usually just use the boxed mix and I'm done with it. Well, this year, I decided to be adventurous and I think it's going to pay off. It hasn't cooked inside the bird yet, but even if I don't choose to do that, it will be a WOW factor on the table tomorrow night. I think this may well become my signature Thanksgiving dish.

Cranberry Sausage Stuffing

1 1lb tube pork sausage (bulk)
1 box Cornbread Stuffing Mix
1 stalk celery
1 small red onion
1 14 1/2 oz can chicken broth
1/2 cup dried cranberries
1/3 cup French's Fried Onions

In a saute pan, brown sausage and set aside - do not drain fat off!

Chop celery and onion into a small dice (or your preference if you like larger pieces). Saute in 2 tbs butter or olive oil on low heat until translucent and soft (but NOT carmelized). Add in sausage. Add dried cranberries. Cook for 2 minutes to allow flavors to blend. Pour in all of the chicken broth and bring to a boil. Turn off the heat and stir in contents of stuffing mix box and French's Fried onions. Cover and allow to sit for 5 minutes.

This will stuff a 10 to 12 lb bird. Make sure to double/triple if you have a larger bird, or make extra to serve on the side without cooking in the bird!

YUMMY!!!!