Featured below is a Sausage – Cranberry Stuffing recipe adapted from allrecipes that uses our Holmes Smokehouse pecan smoked sausage. Yum!

Sausage-Cranberry Stuffing
10 servings

5 cups cubed French bread
1 (14 oz) package of Holmes Smokehouse sausage
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
8 ounces fresh mushrooms; sliced
1 Granny Smith apple, cored and chopped
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 ¾ cups chicken broth
4 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 350 degree F (175 degree C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 7-10 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. To the pan, add olive oil, onion, celery, mushrooms, apple, sage, rosemary, and thyme; cook, stirring frequently for 10 minutes to blend flavors and soften the vegetables.
3. Add diced sausage to pan and stir to combine. Pour sausage mixture over bread in bowl. Mix in dried cranberries and parsley. Drizzle with chicken broth and melted butter, and mix lightly.
4. Spread into a buttered 9×13 inch pan and bake for 35-40 minutes.

Notes: To get a crunchy top layer bake uncovered. To ensure that the rest of your stuffing is moist feel free to adjust the amount of chicken broth to suit your taste.