Cranberry Hazelnut Dressing

Name: Cranberry Hazelnut Dressing
Ingredients: 1/2 cup dried cranberries; 1/4 cup orange juice; 1-1/4 cups each chopped celery and onions; 1 tablespoon canola oil; 1 teaspoon poultry seasoning; 1/2 pound reduced-fat pork sausage; 4-1/2 cups seasoned stuffing croutons; 2 cups chopped peeled apples; 1 cup cooked wild rice; 1/2 cup chopped hazelnuts or pecans, toasted; 1/2 cup minced fresh parsley; 1-1/4 cups reduced-sodium chicken broth; 1 teaspoon salt; 1/2 teaspoon pepper

14 ingredients

4 steps

Ingredients

1/2 cup dried cranberries
1/4 cup orange juice
1-1/4 cups each chopped celery and onions
1 tablespoon canola oil
1 teaspoon poultry seasoning
1/2 pound reduced-fat pork sausage
4-1/2 cups seasoned stuffing croutons
2 cups chopped peeled apples
1 cup cooked wild rice
1/2 cup chopped hazelnuts or pecans, toasted
1/2 cup minced fresh parsley
1-1/4 cups reduced-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper

Directions

1

In a small saucepan, bring cranberries and juice to a boil. Remove from the heat; cover and set aside. In a
2

, saute celery and onions in oil. Stir in poultry seasoning. Place in a large bowl.
3

In the same skillet, cook sausage over medium heat until no longer pink; drain and add to bowl. Add next five ingredients and reserved cranberry mixture; toss to combine. Drizzle with broth. Sprinkle with salt and pepper; toss to coat.
4

Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover; bake at 325° for 35 minutes. Uncover; bake 10-15 minutes or until lightly browned.