Cranberry-Pecan Stuffing Recipe

Southern Living Staff
Updated

Yields: 12 servings

Ingredients

  • 2 cups dried cranberries

  • 1 cup orange liqueur

  • 2 pounds mild ground pork sausage

  • 4 cups coarsely chopped celery

  • 1 1/2 cups chopped onion

  • 1/2 cup butter or margarine

  • 2 (14 1/2–ounce) cans ready-to-serve chicken broth

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 teaspoon dried thyme

  • 2 (6-ounce) packages pork stuffing mix

  • 2 tablespoons grated orange rind

  • 2 cups chopped pecans

Directions

  1. Combine cranberries and liqueur in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and set pan aside.

  2. Brown sausage in a large skillet, stirring until it crumbles; drain, reserving 2 tablespoons drippings in skillet. Set sausage aside.

  3. Add celery and onion to reserved drippings; cook over medium-high heat 10 minutes, stirring constantly. Add butter and next 4 ingredients; cook, stirring constantly, 3 minutes or until butter melts.

  4. Combine the cranberry mixture, sausage, stuffing mix and seasoning packet, orange rind, and pecans in a large bowl, stirring well.

  5. Spoon 2 cups of stuffing into crown pork roast; spoon remainder of stuffing into a lightly greased 13- x 9- x 2-inch baking dish.

  6. Cover and bake at 350° for 20 minutes; uncover and bake 10 additional minutes or until lightly browned.