In small bowl, combine orange juice and cranberries. Set
aside. In Dutch oven, cook sausage meat, stirring frequently
to break up sausage, until browned, about 20 min. With slotted
spoon, remove sausage to bowl.
To drippings in pan, add butter or margarine, celery and onion
and cook until tender, stirring occasionally.
Remove pan from heat; add cooked sausage, bread cubes,
egg, milk, parsley, rosemary and pepper. Mix well. Add
orange juice and cranberries. Mix well.
Spoon stuffing into 13 X 9 baking dish. Cover with foil and
bake in preheated 325 oven for 45 minutes or until heated
through.
Originally Submitted
11/25/2015
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