Cranberry Sausage Stuffing

INGREDIENTS

• 12 oz ground sausage
• 1- 1/2 cups chopped onion
• 1- 1/2 cups chopped onion
• 2 minced garlic cloves
• 1/2 cup minced fresh parsley
• 12 cups cubed bread
• 1 (14 oz) can chicken broth
• 1/2 cup melted butter
• 2 eggs lightly beaten
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp rubbed sage
• 1/2 tsp dried thyme
• 1 cup dried cranberries

DIRECTIONS

1. Preheat oven to 350°F
2. In a skillet, cook sausage over medium-high heat for 3 minutes.
3. Add onion and celery; cook for about 3 minutes. After those are cooked, add the parsley and garlic and cook for 1-2 minutes longer, or until the sausage is no longer pink and the vegetables are tender. Set aside.
4. Place bread cubes in a large bowl and set aside. Combine broth, butter, eggs, salt, pepper, sage, and thyme. Pour over bread and toss.
5. Fold in pecans, cranberries, and sausage mixture.
6. Spoon into a greased 9×13 baking dish.
7. Bake for 40-45 minutes or until golden brown and a meat thermometer reads 160°FC