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
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
-
Step1Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
-
Step2In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
-
Step3Add 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.
-
Step4Bake 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
1Tips from the Betty Crocker Kitchens
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