Moist with a golden-brown crispy topping, this sausage and bread stuffing with sage is accented with almonds and dried cranberries for a holiday stuffing that everyone will enjoy.
Recipe tags: turkey base, moderate difficulty, side, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Bouillon® Turkey Base |
| 8 oz | pre-cooked or leftover cooked pork sausage, sliced |
| 1 | large onion, diced |
| 2 | stalks celery, diced |
| ⅓ cup | butter |
| ¼ cup | torn fresh sage leaves |
| ⅓ cup | dried cranberries |
| ⅓ cup | slivered almonds |
| 6 cups | day-old cubed white bread |
Directions
Preheat oven to 425˚F. In saucepan, combine 1 1/2 cups water and Turkey Base; bring to boil. Stir in sausage, onion and celery; boil for 2 minutes. Stir in butter and sage until butter is melted. Stir in cranberries and almonds.
In large bowl, toss bread with sausage mixture until bread is well coated and moist but not soggy (if bread is still dry, add 2 to 3 tbsp more water).
Transfer to greased 13- x 9-inch baking dish; bake for 15 to 20 minutes or until set in center and top is golden brown.
Sweet Italian sausage, honey garlic, or apple and pork sausage all work well for this stuffing.