Cranberry Stuffing
  • 1 1 lb pkg Sage Sausage Roll (ex: Bob Evans or Jimmy Dean)
  • ½ cup Butter
  • 3 cups Celery, diced
  • 2 medium Onions, diced
  • 1 14 ounce pkg Herb Stuffing Mix
  • 1 cup Great Lakes Dried Cranberries
  • 3½ cups Chicken Broth
  1. Preheat oven to 325 degrees. Microwave the cranberries and 1 cup of chicken broth for 2 minutes. Set aside to soak. Crumble and cook the sausage in a large skillet until browned. Drain and set aside. In the same skillet melt butter and sauté celery and onions until soft. In a large bowl combine celery, onions, sausage, stuffing mix, 2 ½ cups chicken broth and microwaved cranberries and broth. Stir until well combined. Place the stuffing in a greased baking dish. Cover and bake for 1 hour or until hot.
Recipe by Great Lakes International Trading, Inc. at