Nutritional Information: per serving: 302 cal., 19 g fat (7 g sat. fat), 26 g carbo., 114 mg chol., 9 g pro., 2 g fiber, 563 mg sodium. Daily RDA values: 10% vit. A, 8% vit. C, 6% calcium, 10% iron.
bulk pork sausage
onion, finely chopped
dried white bread cubes
2 1/2 cups
dried corn bread cubes
2 1/2 cups
Granny Smith or McIntosh apple, chopped
chopped pecans, toasted
fresh sage or thyme
Preheat oven to 325°F. In a skillet brown sausage over medium heat; drain. Remove sausage from skillet; set aside. In the same skillet cook onion and celery in butter over medium heat until tender; set aside. In a small bowl whisk together eggs, milk and salt; set aside.
In a large bowl toss together bread cubes, apple, cranberries, pecans and herbs. Add sausage and celery mixture. Pour egg mixture over top; tossing lightly to combine.
Transfer bread mixture to a buttered 2-quart casserole.* Bake, covered, for 30 minutes. Uncover and bake 15 minutes more or until heated through. Makes 8 to 10 servings.
*Tip: To bake stuffing in a turkey, stuff turkey just before roasting. Use ½ to ¾ cup stuffing per pound of turkey. Pack the stuffing loosely; it expands as it cooks. Use an instant-read thermometer to ensure that stuffing reaches 165°F. Remove stuffing as soon as turkey comes out of the oven.