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Sausage and Cranberry Baked Stuffing

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By Betty Crocker Kitchens
Updated Mar 13, 2010
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Do-ahead dish! Enhance savory, sausage stuffing by stirring in colorful, tart cranberries.

Sausage and Cranberry Baked Stuffing

  • Prep Time 10 min
  • Total 8 hr 55 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 8 cups lightly packed 3/4-inch cubes French bread
  • 1 lb bulk spicy pork sausage
  • 2 stalks celery (with leaves), chopped (1 1/2 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 teaspoon dried sage leaves
  • 1/2 cup dried cranberries
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 cup milk
  • 2 eggs, beaten
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
  • Step 
    2
    In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
  • Step 
    3
    Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  • Step 
    4
    Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.

Nutrition

180 Calories
8g Total Fat
8g Protein
18g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
480mg
20%
Potassium
190mg
6%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
5%
Sugars
6g
Protein
8g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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