pound HILLSHIRE FARM® Smoked Sausage, casing removed and chopped
1
onion, diced
2
ribs celery, chopped
1/4
cup diced peeled pear
6
to 8 cups bread crumbs
1
tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
Salt and black pepper to taste
1
cup vegetable or chicken broth, heated
Preheat oven to 400°F.
Combine cranberries, apricots, diced tangerine, tangerine zest and tangerine juice in small bowl; set aside to plump dried fruit. Sauté Smoked Sausage, onion, celery and pear in small skillet over medium-high heat until pear is barely tender.
Toss sausage mixture with cranberry mixture, bread crumbs, tarragon, salt and pepper in large bowl; add hot broth to moisten. Turn mixture into greased casserole or baking pan; bake, uncovered, 45 minutes or until browned on top.
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