Sausage and Cranberry Stuffing Recipe

  • 1 (1 pound) package Bob Evans® Sage Sausage Roll
  • 1/2 cup butter
  • 6 celery stalks, finely diced
  • 2 medium onions, finely diced
  • 1 (12 ounce) package herb flavor stuffing mix
  • 1 cup dried cranberries
  • 1 teaspoon salt
  • 2 (14.5 ounce) cans chicken broth
  1. In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet melt butter over medium heat. Saute celery and onions until softened, about 5 minutes. In a large bowl, combine celery, onions, sausage, stuffing mix, cranberries and salt. Add the broth and stir until well combined. If desired, loosely stuff some of the mixture into a turkey just before roasting. Place the rest of stuffing mix into a casserole dish. Cover and bake in a 325 F. oven for 1 hour or until hot.