Sausage and Cranberry Baked Stuffing

Name: Sausage and Cranberry Baked Stuffing
Prep time: 10 min
Total time: 8 min
Ingredients: 8 cups lightly packed 3/4-inch cubes French bread; 1 lb bulk spicy pork sausage; 2 stalks celery (with leaves), chopped (1 1/2 cups); 1 medium onion, chopped (1/2 cup); 1/2 teaspoon dried sage leaves; 1/2 cup dried cranberries; 1 cup Progresso™ chicken broth (from 32-oz carton); 1 cup milk; 2 eggs, beaten

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Prep Time: 10 minutes

Total: 8 hours, 55 minutes

Servings: 12

Cost: $2.13 /serving

Author : Betty Crocker Kitchens

Ingredients

Remove All · Remove Spices · Remove Staples

8 cups lightly packed 3/4-inch cubes French bread1 lb bulk spicy pork sausage2 stalks celery (with leaves), chopped (1 1/2 cups)1 medium onion, chopped (1/2 cup)1/2 teaspoon dried sage leaves1/2 cup dried cranberries1 cup Progresso™ chicken broth (from 32-oz carton)1 cup milk2 eggs, beaten

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Instructions

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Step 1

Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.

Step 2

In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.

Step 3

Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.

Step 4

Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.