Cranberry Pecan Stuffing

Here is a yummy alternative to the traditional stuffing. This was my side-dish contribution for Thanksgiving.

Cranberry Pecan Stuffing

1 cup orange juice

1/2 cup dried cranberries

1/2 lb. bulk pork sausgae

1/4 cup butter, cubed

3 celery ribs, chopped

1 large onion, chopped

1 teaspoon poultry seasoning

6 cups seasoned stuffing cubes

1 medium tart apple, peeled and finely chopped

1/2 cup chopped pecans

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 to 1 cup chicken broth

In a small saucepan, bring orange juice and cranberries to a boil. Remove from heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl.

In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning.

Add to sausage. Stir in stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness.

Transfer to a greased 13x9 inch baking dish. Cover and bake at 325*F for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.