"Meaty" Stuffing
2-1/2 cups "chicken broth" (might need to add a bit more if stuffing is dry)
2 stalks celery, coarsley chopped (about 1 cup)
1 large white or brown onion, coarsley chopped (about 1 cup)
1/8 to 1/4 teaspoon black pepper, to taste
1 (16-ounce) box herb seasoned stuffing mix DO NOT GET THE CUBED KIND (I use Peppridge Farm)
1/2 pound ground faux sausage, crumbed and browned (I use 1/2 tube Lightlife Gimme Lean Ground Sausage Style Roll)
1/2 cup dried cranberries
1. Preheat oven to 350 Fahrenheit.
2. In a pot over medium-high heat, bring to a boil the broth, celery, onion, and black pepper. Reduce heat to low and cook for 5 minutes or until the vegetables are tender.
3. Remove the pot from the heat. Add the stuffing and mix lightly.
4. Spoon the stuffing into a greased or sprayed casserole dish or baking pan. Add sausage crumbles and cranberries and mix lightly again. Cover with foil and bake for 30 minutes.
Source of recipe: Modified from the Moist & Savory Stuffing recipe on Pepperidge Farms website
SO HOW'D IT GO?
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