"All the classic holiday stuffing flavor, upgraded with high-protein cranberry sage sausage for a hearty, satisfying bake."
Ingredients
2 packages Al Fresco Cranberry Sage Chicken Sausage, sliced into coins
1 (12-14 oz) package seasoned stuffing mix
1 (15 oz) can cannellini beans, drained and rinsed
1 medium apple, diced
2 celery stalks, diced
1 small yellow onion, diced
½ cup dried cranberries
1½ cups low-sodium chicken broth, warmed (plus more if needed)
1 tbsp olive oil
½ tsp poultry seasoning
½ cup pecans, chopped
Fresh parsley, chopped, for garnish
Directions:
- 1Preheat oven to 375°F. Toast pecans on a baking sheet for 5-6 minutes until fragrant. Set aside.
- 2Heat olive oil in a large skillet over medium heat. Add sausage, onion, and celery; cook 5-6 minutes until softened and lightly browned.
- 3Stir in apple, beans, cranberries, and poultry seasoning. Taste and adjust seasoning.
- 4In a large bowl, combine stuffing mix with the sausage mixture.
- 5Add broth gradually, tossing until just moistened (don't soak it).
- 6Spread in a greased 9x13-inch baking dish. Bake uncovered 25-30 minutes until golden.
- 7Top with toasted pecans, garnish with parsley, and serve warm.
