Ingredients
1 cup orange juice1/2 cup dried cranberries1/2 pound bulk pork sausage1/4 cup butter, cubed3 celery ribs, chopped1 large onion, chopped1 teaspoon poultry seasoning6 cups seasoned stuffing cubes1 medium tart apple, peeled and finely chopped1/2 cup chopped pecans1/4 teaspoon salt1/8 teaspoon pepper3/4 to 1 cup chicken broth
Preparation
In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl.
In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning.
Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness.
Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
