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Italian Sausage Stuffing

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Ingredients
  

  • 1 tsp olive oil
  • 1 pound Italian sausage mild or hot, depending on your preference
  • 1 onion chopped
  • 3 stalks celery chopped
  • 5-6 cloves garlic minced
  • 1 cup chopped mushrooms
  • 1 Granny Smith apple grated or chopped
  • 1 16- oz. package cubed stuffing not Stove Top; I prefer Pepperidge Farm
  • 2 1/2 cups chicken broth
  • 1/2- 1 cup dried cranberries
  • 1/2 c toasted pecans optional

Instructions
 

  • Preheat oven to 350 F. Prepare a 9x13 dish with cooking spray.
  • In a dutch oven or deep skillet, heat olive oil and add sausage. Remove casings if sausage is in links. When sausage begins to brown, add onion, garlic and celery. When onions are translucent, add mushrooms and apple and cook until mushrooms are tender.
  • Pour stuffing mix over the sausage and vegetables. Add chicken broth and stir gently until all liquid is absorbed. Add pecans and cranberries.
  • Spread mixture into the prepared 9x13. Cover with aluminum foil and bake for 10 minutes. Remove foil and bake for another 10 minutes.

Make Ahead Instructions

  • Prepare stuffing and put in 9x13 covered in foil. Refrigerate for 1-2 days. When ready to bake, bake at 350 with foil on for 20-25 minutes. Remove foil and bake for 10 minutes.

Notes

Recipe source: Our Best Bites